Red Lentil and Corn Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 128.7
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 947.3 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Red Lentil and Corn Soup calories by ingredient
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This turned out really yummy. Definitely going to make it again. This turned out really yummy. Definitely going to make it again.
Number of Servings: 4


    1 teaspoon extra virgin olive oil
    1/2 cup diced onion
    1 clove garlic, minced
    1-2 small red serrano peppers, chopped
    1/8 to 1/4 teaspoon curry powder
    1/8 teaspoon cinamon
    1/8 teaspoon cardamon
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 can vegetable broth (2 cups)
    1/2 cup canned diced tomato with juice
    1/4 cup red lentils
    1 cup chopped carrot
    1/2 cup minced roasted red bell pepper
    1 cup corn kernels (fresh, frozen or canned)


1. Heat the oil in a soup pot and sauté the onion until it softens.

2. Add the garlic, serrano pepper spices, salt and black pepper and sauté 1 minute.

3. Add the broth, tomato, lentils and carrot, bring to a boil, cover, lover heat and simmer until the carrots are tender 15-25 minutes.

4. Puree with immersion blender.

5. Add red pepper and corn.

6. Bring to a boil. Adjust seasoning.

Makes 4 1-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KATZASTAR.

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