Like a fusion between indian dal and corn chowder, this creamy lentil soup is seasoned with curry, turmeric, and ginger--then garnished with a handful of herbs and edible flowers.
3 cup 5 ears fresh corn, husked, silks removed, and kernels cut off, frozen corn
1.5 cup Dry yellow lentils, rinsed
1.5 teaspoon Kosher salt
0.25 teaspoon Black pepper
1 tablespoon Chili or olive oil
Flowers from cucumber blossoms, golden mustard, and/or garlic chives
Sour cream
Nutrition value
346
calories per serving
14 g Fat37 g Protein13 g Carbs8 g FiberOther
Current Totals
14 g Fat
37 g Protein
13 g Carbs
8 g Fiber
MacroNutrients
Carbs
13 g
Protein
37 g
Fiber
8 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
105 mg
Iron
3 mg
Vitamin A
282 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
75 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
80 mg
Manganese
0 mg
Phosphorus
219 mg
Selenium
31 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
