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Fire Roasted Corn and Lentil Soup.

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Servings 4 -6 Servings

Ingredients
  

  • 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
  • 1/2 Tsp. Chili Powder
  • 5 cups of chicken or veggie broth
  • 1/2 Cup of Whole Milk
  • Salt and Pepper
  • Fresh chives or scallions for garnish

Instructions
 

  • 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.
  • Pour in the white wine to deglaze the pan, scraping up any bits from the bottom.
  • 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.
  • 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.
  • 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.
  • Optional: Pulse an immersion blender in the soup 4-5 times to break down some of the ingredients for a creamier textured soup.
  • Garnish with fresh scallions or chives and extra bacon bits before serving.