#red lentil corn chowder

[deliciously-vegan]

Indian-inspired Corn Chowder

1 tbsp coconut oil 1 onion, peeled and chopped 3 cloves garlic, peeled and minced

1/4 tsp chili flakes

4 cups small potatoes, chopped (skins on) 4 cups veggie bouillon 1 can (400 ml) coconut milk 1 cup red lentils 1 tsp cumin 1 tsp curry powder 1/4 tsp turmeric

2 cups frozen corn kernels

a large handful of fresh cilantro, chopped 1 tbsp maple syrup 1 tsp sea salt 1/4 tsp black pepper 1/2 tsp garam masala

Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add minced garlic and chili flakes and sauté for another minute or two.

Add the; potatoes, veggie bouillon, coconut milk, red lentils, cumin, curry, and turmeric. Turn heat to high. When soup comes to a boil, reduce to low heat and simmer for about ten minutes, stirring occasionally.

Add corn and cook for another 2 minutes. Remove from heat.

Stir in; cilantro, maple syrup, sea salt, black pepper, and garam masala.

Serve hot with fresh naan or roti.