Ingredients
2
Tbsp
Oil
2
small
Onion
(diced)
4
cloves
Garlic
(minced)
6
stalks
Celery
(diced)
6
small
Carrots
(diced)
4
Yukon Gold Potatoes
(diced)
4
cups
Corn
(fresh or frozen)
2
14 oz cans
Coconut Milk
8
cups
Vegetable Broth
½
tsp
Chili Flakes
(optional)
2
Tbsp
Old Bay Seasoning
1
cup
Red Lentils
½
tsp
Salt & Pepper
(each, or to taste)
½
cup
Cilantro
(chopped, for garnish)
Tomato
(diced, for garnish)
Lime Juice
(for serving)
Directions
1
Sauté the onion (2 small, diced), garlic (4 cloves, minced), celery (6 stalks, diced), carrots (6 small, diced), and potatoes (4, diced) in a large stockpot with the oil (2 Tbsp) until just beginning to become tender, about 4 minutes. Add the salt and pepper (½ tsp, each, or to taste), chili flakes (½ tsp), and Old Bay (2 Tbsp) seasoning; stir to combine.
2
Add the vegetable broth (8 cups) and coconut milk (2). Bring to a boil, then add the red lentils (1 cup) and corn (4 cups). Reduce to a simmer and cook for about 20 minutes, or until the lentils and vegetables are tender.
3
Transfer half of the soup to a blender and blend until smooth. Return it to the pot and stir to combine. Serve topped with cilantro (½ cup), diced tomato, and lime juice.