Tamale Lentil Soup
A Uncategorized recipe with dry lentils, water, frozen whole kernel corn. Ready in 1h 20m, serves 6.
Curated byKavya Sharma🇮🇳
- 1
In a Dutch oven, combine uncooked lentils and 1 1/2 cups water.
dry lentils(1/2 c)water(3 1/2 c) - 2
Bring to boiling; reduce the heat.
- 3
Cover and simmer for 20 minutes, then drain.
- 4
Stir in remaining water, corn, beans, zucchini, celery, carrot, tomatoes, tomato soup, onion, green pepper, garlic, chili powder, cumin and pepper.
water(3 1/2 c)frozen whole kernel corn(1 c)frozen cut green beans(1 c)sliced zucchini or yellow summer squash(1 c)sliced celery(1 c)sliced carrot(1 c)8 oz can stewed tomatoes(1)chopped onion(1/2 c)7 3/4 oz can semi-condensed tomato soup(1)chopped green pepper(1/2 c)garlic minced(1 clove)chili powder(3/4 tsp)ground cumin(1/4 tsp)pepper(0.1 tsp) - 5
Return to boiling, then reduce heat.
- 6
Cover and simmer about 20 minutes or until vegetables are almost tender.
- 7
Tamale Topper: In a saucepan, place 3/4 cup cornmeal.
frozen whole kernel corn(1 c)tamale topper - 8
Gradually stir in 1 1/4 cups skim milk.
- 9
Cook and stir until thickened and bubbly.
- 10
Remove from heat, then stir in a beaten egg.
- 11
Drop Tamale Topper in six mounds onto the hot stew.
tamale topper - 12
Cover and simmer about 20 minutes or until topper is done.
tamale topper - 13
Sprinkle with cheese.
shredded cheddar cheese 2 oz(1/2 c) - 14
Makes 6 servings with 6 grams fat per serving.
Nutrition Facts
Per serving
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Tamale Lentil Soup
A Uncategorized recipe with dry lentils, water, frozen whole kernel corn. Ready in 1h 20m, serves 6.
Curated byKavya Sharma🇮🇳
Directions
14 steps- 1
In a Dutch oven, combine uncooked lentils and 1 1/2 cups water.
dry lentils(1/2 c)water(3 1/2 c) - 2
Bring to boiling; reduce the heat.
- 3
Cover and simmer for 20 minutes, then drain.
- 4
Stir in remaining water, corn, beans, zucchini, celery, carrot, tomatoes, tomato soup, onion, green pepper, garlic, chili powder, cumin and pepper.
water(3 1/2 c)frozen whole kernel corn(1 c)frozen cut green beans(1 c)sliced zucchini or yellow summer squash(1 c)sliced celery(1 c)sliced carrot(1 c)8 oz can stewed tomatoes(1)chopped onion(1/2 c)7 3/4 oz can semi-condensed tomato soup(1)chopped green pepper(1/2 c)garlic minced(1 clove)chili powder(3/4 tsp)ground cumin(1/4 tsp)pepper(0.1 tsp) - 5
Return to boiling, then reduce heat.
- 6
Cover and simmer about 20 minutes or until vegetables are almost tender.
- 7
Tamale Topper: In a saucepan, place 3/4 cup cornmeal.
frozen whole kernel corn(1 c)tamale topper - 8
Gradually stir in 1 1/4 cups skim milk.
- 9
Cook and stir until thickened and bubbly.
- 10
Remove from heat, then stir in a beaten egg.
- 11
Drop Tamale Topper in six mounds onto the hot stew.
tamale topper - 12
Cover and simmer about 20 minutes or until topper is done.
tamale topper - 13
Sprinkle with cheese.
shredded cheddar cheese 2 oz(1/2 c) - 14
Makes 6 servings with 6 grams fat per serving.
About this recipe
A Uncategorized recipe with dry lentils, water, frozen whole kernel corn. Ready in 1h 20m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
