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Wash lentils in a strainer until the water runs clear and reserve.
2
In a large pot, heat oil on medium heat. Add onions and cook for 2 to 3 minutes or until softened. Stir in the garlic and cook for 1 minute. Add the turmeric, salt, and pepper.
3
Add the lentils, broth, and water. Bring to a boil and reduce to a simmer. Cook uncovered for 20 minutes or until the lentils are tender.
4
Stir in ginger and using a hand blender, blend until smooth.
5
Stir in the corn and return to a gentle simmer. Cook for 5 minutes to warm through.
Serving Suggestion
For a heartier meal, serve with dumplings, pasta, or toasted whole wheat bread.
Plan it out
If you don’t have an immersion blender, carefully ladle some of the soup into your regular blender and blend until smooth. If you like your soup chunky, you don’t need to blend this soup at all.
Wash lentils in a strainer until the water runs clear and reserve.
2
In a large pot, heat oil on medium heat. Add onions and cook for 2 to 3 minutes or until softened. Stir in the garlic and cook for 1 minute. Add the turmeric, salt, and pepper.
3
Add the lentils, broth, and water. Bring to a boil and reduce to a simmer. Cook uncovered for 20 minutes or until the lentils are tender.
4
Stir in ginger and using a hand blender, blend until smooth.
5
Stir in the corn and return to a gentle simmer. Cook for 5 minutes to warm through.
