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
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
