Corn and Lentil Soup

500 ml uncooked red split lentils

45 ml vegetable oil

2 onions, chopped

4 cloves garlic, sliced

2 ml ground turmeric

7 ml salt

5 ml black pepper

4 lower sodium vegetable broth

750 ml water

30 ml chopped ginger

500 ml frozen corn

Wash lentils in a strainer until the water runs clear and reserve.

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.

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.

Stir in ginger and using a hand blender, blend until smooth.

Stir in the corn and return to a gentle simmer. Cook for 5 minutes to warm through.

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Corn and Lentil Soup