Corn & Lentil Soup


2 tbsp green lentils

4 cups vegetable stock

½ inch ginger-root chopped finely

2 tsp soy sauce

1 tsp sugar

1 tbsp cornstarch

3 tbsp dry cherry

11 oz can corn kernels

1 egg white

1 tsp sesame oil

Salt and pepper

To Garnish:

Scallion cut into strips

Red chili, cut into strips as well


  1. Wash the lentils in a strainer. Place in a saucepan with the stock, gingerroot, soy sauce, and sugar. Bring to a boil and boil rapidly, uncovered, for 10 minutes. Skim off any forth on the surface. Reduce the heat, cover and simmer for another 12 to 15 minutes.
  2. Mix the cornstarch with the sherry in a small bowl. Add the corn with the liquid from the can and cornstarch mixture to the saucepan. Simmer for 2 minutes.
  3. Whisk the egg white lightly with the sesame oil. Pour the egg mixture into the soup in a thin stream, remove from the heat, and stir. The egg white will form white strands. Season with salt and pepper to taste.
  4. Pour into 4 warm soup bowls and garnish with strips of scallion and red chili. Serve immediately.
  5. Enjoy!
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