Spicy Corn Soup

preparation time: 15 minutes
cooking time: 1 hour
spicy rating: 4/10
serves: 6

- 200 g (7 oz) red lentils
- 30 g (1 oz) butter
- 3 cloves garlic, crushed
- 1 onion, chopped
- 3 small fresh green chili, chopped
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 500 ml (16 fl oz) vegetable stock
- 375 ml (12 fl oz) coconut milk
- 250 g (8 oz) cooked chicken, chopped
- 375 g (12oz) canned creamed sweet corn
- 3 tbs chopped fresh coriander leaves

1. Bring the large saucepan of water until boiled. Add lentils, reduce heat and simmer for 12 minutes or until tender. Drain and set aside.

2. Melt butter in a saucepan over a medium heat, add garlic, onion, chili, cardamom, and cumin, cook, stirring for 3 minutes or until onion is soft.

3. Add lentils, stock, coconut milk, chicken and sweet corn, reduce heat and simmer for 45 minutes. Sprinkle with coriander and serve.