Sweetcorn and Lentil Soup

A pretty sweet soup

I bought THREE new cookbooks the Sunday before AWP at Bookmans! ACK! Excitement plus! I’m soso glad they’ve opened back up again. The new cookbooks are already posted on the cookbooks page and this is the first recipe from the “1000 Vegetarian Recipes from Around the World” book. This is a great book. Nice pictures, easy to read and understand. I had all the ingredients for this recipe on hand so I decided this’d be a good one to start with. It was a little sweet and sherry-y for me. I probably would not make it again or perhaps sub salt for the sugar so it wasn’t as sweet. Not bad for the first recipe though and definitely easy to make.

Sweetcorn and Lentil Soup

2 tablespoons green lentils
4 cups vegetable bouillon
2 teaspoons ginger powder
2 teaspoons soy sauce
1 teaspoon sugar
1 tablespoon cornstarch
3 tablespoons dry sherry
1 can corn kernels (plus liquid)
1 egg white (I used the whole egg)
1 teaspoon sesame oil
salt and pepper, to taste

TO GARNISH:
chopped green onion
red pepper flakes or diced red chili

1. Place the lentils in a saucepan with the vegetable bouillon, ginger, soy sauce and sugar.
2. Boil rapidly, uncovered, for 10 minutes.
3. Reduce the heat, cover and simmer 15 minutes.
4. Mix the cornstarch and sherry in a small bowl. Add to the pan.
5. Add the corn and its liquid. Simmer for 2 minutes more.
6. Whisk the egg with the sesame oil.
7. Pour the egg mixture into the soup in a thin stream.
8. Remove from the heat and stir. (The egg will form strands).
9. Season the soup with the salt and pepper.
10. Garnish as you see fit. Goes great with toasted wheat bread.