Fire Roasted Corn and Lentil Soup.
Serves: 4-6 Servings
  • 1 Tbsp Olive Oil
  • 1 large yellow onion, diced
  • ¼ Cup of Leeks, thinly sliced (just the whites)
  • 2 cloves of garlic, minced
  • ¼ Cup of Cooked Bacon, chopped (about 3 slices)
  • 1 Tbsp white wine
  • 1 medium potato, peeled and cubed into ½” pieces (about 1.5 cups)
  • 1 cup of yellow lentils
  • 2 cups of fire roasted corn (fresh, frozen or canned)
  • 2 Tsp. Paprika
  • 1 Tsp. of Celery Seed
  • ½ Tsp. Chili Powder
  • 5 cups of chicken or veggie broth
  • ½ Cup of Whole Milk
  • Salt and Pepper
  • Fresh chives or scallions, for garnish
  1. In a large dutch oven heat the olive oil over medium heat and add the diced onion, thinly sliced leeks, minced garlic , and chopped bacon to the pan. Cook for 3-4 minutes, until the onions are softened and translucent.
  2. Pour in the white wine to deglaze the pan, scraping up any bits from the bottom.
  3. Add in the cubed potatoes, yellow lentils, and fire roasted corn to the pot, and then season the ingredients with paprika, celery seed, chili powder and salt and pepper.
  4. Stir to combine, and then pour broth over the ingredients, bring the soup up to a boil and then reduce the temperature to a simmer for about 45 minutes.
  5. Once the lentils have cooked and softened, turn off the heat and add in the whole milk, stirring to combine. Season to taste with salt and pepper.
  6. Optional: Pulse an immersion blender in the soup 4-5 times to break down some of the ingredients for a creamier textured soup.
  7. Garnish with fresh scallions or chives and extra bacon bits before serving.
Recipe by DomestikatedLife at