Jamacian Corn Soup

I first had Jamaican corn and lentil soup at a small restaurant in town and of course added it immediately to my "Must make this at home" list. Delicious Magazine had a recipe that was both simple and fairly close to the restaurant version I loved.

2 Tbsp. oil
1 medium onion, chopped
3 cloves garlic, minced
4 sprigs fresh thyme
1 1/2 c. red lentils
6 c. water
2 Tbsp. vegetable bouillon
1 (13.5 oz.) can coconut milk
4-6 ears fresh corn, cut in to quarters
1 scotch bonnet chili, cut in half (optional)
4 medium yellow potatoes, chopped
10 oz. bag frozen butternut squash OR 1/2 butternut squash, cubed
1 bag frozen corn
2 red bell peppers
1/8 tsp. black pepper

Heat the oil in a large pot and saute the onion until translucent. Add the garlic and cook just until fragrant, about 1 minutes. Immediately add the lentils and then the water, vegetable bouillon, and 2 of the sprigs of thyme. Stir so the lentils don't stick and simmer for 15 minutes or just until the lentils are about halfway tender. 

Add the potatoes and continue cooking until they are just cooked through. If you are using fresh butternut squash cubes add that here as well.

While the lentils and potatoes are cooking place the red peppers directly on a hot stove burner and char on all sides. As soon as they are charred place in a plastic bag and allow to steam, at least 10 minutes. Remove from the bag and scrape off the skin and chop.

Once the potatoes are tender add the remaining two thyme sprigs, coconut milk, scotch bonnet chili, corn ear pieces, butternut squash (if using frozen), frozen corn, red pepper, and black pepper. Simmer for 15 minutes and check for seasoning. Add more bouillon, salt, or pepper as needed. 

Remove the scotch bonnet pepper and serve.

Original Picture - Post Updated 8/18/2019