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Lentils.org

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Creamy Corn & Lentils

Prep Time: 15 Minutes

Total time: 25 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    3 Tbsp (45 mL) unsalted butter

    4 cups (1 L) corn kernels, frozen

    2 cups (500 mL) whole red lentils, cooked and shocked

    1 cup (250 mL) heavy cream

    1 tsp (5 mL) kosher salt

    1 tsp (5 mL) black pepper, finely ground

    2 Tbsp (30 mL) granulated sugar

    2 tsp (10 mL) cayenne

    2 tsp (10 mL) nutmeg

    2 cups (500 mL) whole milk

    ½ cup (125 mL) all-purpose flour

    2 Tbsp (30 mL) thyme, fresh, minced


Directions

  1. Heat a large saucepan over medium to high heat. Melt butter and add corn, lentils, cream, salt, pepper, sugar, cayenne, and nutmeg. Stir well to combine.
  2. While the mixture is heating through, in a separate bowl whisk together milk and flour.
  3. While stirring the corn mixture, slowly add milk to the pot.
  4. Cook and stir constantly for 6 minutes, until corn is thawed and cooked through.
  5. Serve warm and garnish with fresh thyme.

Nutritional Information

  • Serving Size: ¾ cup (175 mL)
  • Per serving:
  • Calories 280
  • Total Fat 15 g
  • Saturated Fat 9 g
  • Cholesterol 40 mg
  • Carbohydrates 33 g
  • Dietary Fibre 5 g
  • Sugar 8 g
  • Protein 9 g
  • Sodium 300 mg
  • Potassium 437 mg
  • Folate 108 mcg