Creamy lentil soup with corn

From this amount of ingredients, a five-liter pot of soup is obtained.

Ingredients

• Red lentils (440 gr.)
• Canned corn (340 gr.)
• Carrots (4 medium)
• Onion (3 medium onions)
• Garlic (1 medium head)
• Parsley (1 large bunch)
• cilantro (1 large bunch)
• Cream (10%, 500 ml)
• Chicken broth (2-2.5 l.)
• Tomato paste (90 gr., about 3-4 tablespoons with a slide)
• Olive oil (1.5-2.5 tablespoons)
• Spices:
• Salt (to taste)
• Bay leaf (5-6 small leaves)
• A mixture of peppers (preferably freshly ground, to taste)
• Coriander (preferably freshly ground, 1/2 tbsp.)
• Dried garlic (1 tbsp without a slide)
• Paprika (1 tablespoon without a slide)
• Curry (1 tbsp without a slide)
• Dried thyme (1/2 tbsp.)

Directions

1. Let's prepare all the ingredients. Cook the chicken broth in advance or defrost it if using frozen. Peel the carrots, onions and garlic. Rinse the lentils thoroughly under cold water. Drain liquid from canned corn. Wash and dry greens.
2. Cut the carrots and onions into small cubes, finely chop the garlic and herbs.
3. Add the washed lentils, bay leaves and salt to taste (if the broth is not salty) to the pot with chicken broth, put on fire and cook after boiling over medium heat (on my electric stove 5 out of 9) until the lentils are ready.
4. At the same time, in a well-heated deep frying pan, greased with olive oil, add the onion and simmer it over a slightly above medium heat (on my electric stove 6 out of 9) under the lid until translucent, stirring occasionally so that the onion does not begin to fry.
5. Add the carrots to the onion and continue to simmer until the carrots are soft, stirring occasionally. If necessary, add a little bit of oil.
6. As soon as the carrots become softer, add the corn and simmer everything together for 5-6 minutes.
7. Add the garlic, stir, reduce the heat to low (on my electric stove 4 out of 9) and continue to simmer until a slight pleasant aroma of garlic.
8. In the meantime, add all the spices to the lentils, mix and continue to cook.
9. Add good quality tomato paste to the vegetables in the pan, mix and continue to simmer for another 5-6 minutes.
10. Add vegetables from the pan to the pan, mix and keep on fire for another 5 minutes. If you don’t like bay leaves to come across in a plate, you can remove them before laying the vegetables.
11. Add cream at room temperature and, if necessary, a little hot water to the desired soup consistency. Stir, bring to a light boil, keep on fire for 5 minutes, add chopped greens, mix and immediately remove from heat. Cover with a lid and let it brew for 10-15 minutes.
12. When serving creamy lentil soup with corn, you can sprinkle with fresh parsley or add croutons to it, but even without them it will be very, very tasty, fragrant, tender and creamy.
13. Bon appetit!