Spiced corn, lentil and butternut squash chowder recipe

Spiced corn, lentil and butternut squash chowder recipe

This chowder is full of the flavours of the Caribbean – the warmth from the blend of spices is delightful with the sweetness of the corn and squash. The recipe serves six as a starter or four as a main.

Ingredients

  • 1 tbsp olive oil
  • 1 large white onion, finely diced
  • 2 garlic cloves, grated or finely chopped
  • 0.5 tsp cayenne pepper
  • 200 g yellow split lentils
  • 200 g butternut squash, roughly diced into 2cm/0.7in chunks
  • 700 ml vegetable stock
  • 1 x 400ml/13.5floz tin of coconut milk
  • 1 Scotch bonnet chilli, halved
  • 2 thyme sprigs
  • 1 x 200g/7oz tin of sweetcorn, drained
  • 1 pinch sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • 1 large white onion, finely diced
  • 2 garlic cloves, grated or finely chopped
  • 0.5 tsp cayenne pepper
  • 7.1 oz yellow split lentils
  • 7.1 oz butternut squash, roughly diced into 2cm/0.7in chunks
  • 24.6 fl oz vegetable stock
  • 1 x 400ml/13.5floz tin of coconut milk
  • 1 Scotch bonnet chilli, halved
  • 2 thyme sprigs
  • 1 x 200g/7oz tin of sweetcorn, drained
  • 1 pinch sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • 1 large white onion, finely diced
  • 2 garlic cloves, grated or finely chopped
  • 0.5 tsp cayenne pepper
  • 7.1 oz yellow split lentils
  • 7.1 oz butternut squash, roughly diced into 2cm/0.7in chunks
  • 3 cups vegetable stock
  • 1 x 400ml/13.5floz tin of coconut milk
  • 1 Scotch bonnet chilli, halved
  • 2 thyme sprigs
  • 1 x 200g/7oz tin of sweetcorn, drained
  • 1 pinch sea salt and freshly ground pepper

Details

  • Cuisine: Caribbean
  • Recipe Type: Chowder
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 6

Step-by-step

  1. Heat the oil in a large saucepan over a medium heat, add the onion and garlic and sweat for 7–8 minutes, until softened but not coloured.
  2. Add the cayenne pepper and cook for 1 minute, then add the split lentils, squash, stock, milk, chilli and thyme.
  3. Bring to a simmer, then reduce the heat to low and cook for 20–25 minutes, until the squash is tender and the lentils are soft but not mushy.
  4. Add the sweetcorn, season with salt and pepper and bring the soup back to a simmer.
  5. To serve, spoon into warm bowls and drizzle over a little chilli oil and a sprinkling of parsley.

This recipe is from Ainsley’s Caribbean Kitchen by Ainsley Harriott (Ebury Press, £20). Photography by Dan Jones.

Ainsley Harriott Caribbean Kitchen

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