Creamy Corn & Lentils – Lentils.org

Creamy Corn & Lentils

  By lentilsorg  

October 28, 2020

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  • Prep: 15 Minutes
  • Cook: 10 Minutes

  • 15 Minutes

    10 Minutes

    25 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size¾ cup (175 mL)
Calories280
Sodium300 mg
Potassium437 mg
Protein9 g
Cholesterol40 mg
Sugar8 g
Total Fat15 g
Saturated Fat9 g
Total Carbohydrates33 g
Dietary Fiber5 g