Last weekend, my friends and I took a trip to Warwick, NY to visit the great outdoor. While there, we stopped by some farms and picked up some fresh corn and nectarine. And they were so good! The corn was sooooo sweet that it felt like a dessert. And the nectarine was so juicy and fresh. And then this week, for CSA, we got corn and nectarine!
For this recipe, I was inspired by tabbouleh and corn tapioca coconut soup (something my mom used to make for us when we were younger).
- 1 fennel, shredded
- 2 carrot, diced
- 1/2 cup lentils, cleaned
- 8 oz vegetable broth, I used the Pacific brand
- 1/2 cup of water
- 1 ear of corn, cut
- 1 nectarine
- 1 tsp olive oil
- 1 bay leaf
- 1/4 tsp sea salt
- 1/4 tsp coriander seeds, optional
- 1/4 tsp black pepper seeds, optional
- Heat oil on medium high in a medium pot. Add fennel and carrot. Cook for 3 minutes.
- Add lentil, broth, water, bay leaf and optional seeds. Bring to boil and add salt.
- Cook uncovered for about 15 minutes or until water evaporates.
- With the heat turned off, add corn, nectarines, and mint.
Serve with your favorite protein. I had mine with Boca’s spicy vegan chicken patty.