Sweet Corn and Lentil Chicken Soup

Recipe

3 or 4 cooked chicken breasts, prepared into chunks

3 cups, yellow lentils

4 ears of sweet corn, oven roasted and prepared by cutting the kernels from the cob

4 carrots, peeled and prepared into chunks

2 white onions, peeled and prepared into chunks

8 cloves garlic, peeled and minced

14 cups vegetable stock or chicken stock

4 cups spinach, coarsely chopped

6 tablespoons, lemon juice

Spices or Seasonings

2 teaspoons ground cumin

2 tablespoons curry powder

6 bay leaves

A sprinkle of pepper

A sprinkle of salt

Garnish

Chopped cilantro leaves, if preferred

Instructions

Prepare the lentils by rinsing and draining them. Next add the yellow lentils, sweet corn, carrots, white onions, garlic, vegetable or chicken stock, ground cumin, curry powder, and bay leaves. Cook all the ingredients in a stockpot or large pot until tender by applying medium-high heat on the cooktop.

Safely add the coarsely chopped spinach, lemon juice, and chicken chunks. Thoroughly stir all the ingredients together. Continue to cook the ingredients until the spinach is tender and the chicken has been warmed.

Add a sprinkle of pepper and salt or add an amount that is satisfactory to one's preference.

The bay leaves should be removed before serving.

Allow a cooling period for the soup and serve with the chopped cilantro as a garnish, if preferred.

This recipe is ideal for fall gatherings and can satisfy seven or more people, depending on their appetites. Enjoy!

Article's Audio