Fresh Arrowroot Soup with Corn, Lentils, and Red Beans

This nourishing and mildly sweet soup is often fed to children. A fresh arrowroot looks like a small onion with a large stem, only without the layers—they are generally abundant in Asian markets throughout the winter months. Canned red beans (not to be confused with cans of sweetened red beans/paste), also known as adzuki beans, are available in Asian markets; red kidney beans or pinto beans can replace them in a pinch.

MAKES 6 SERVINGS

1 tablespoon canola oil

1 cup chopped onion

1⁄4 cup chopped carrot

4 cups low-sodium vegetable broth

4 cups water

1 (16-ounce) can red beans (adzuki), rinsed and drained

12 ounces fresh arrowroot (about 3 medium), peeled and coarsely chopped

1 1⁄2 cups frozen yellow corn

1⁄2 cup dried lentils, rinsed and picked over

1 teaspoon chopped fresh orange peel or 1⁄2 teaspoon dried

1⁄2 teaspoon salt, or to taste

Freshly ground black pepper, to taste

2 scallions, green parts only, thinly sliced

Soy sauce and toasted (dark) sesame oil, to serve (optional)

In a medium stockpot, heat the oil over medium heat. Add the onion and carrot and cook, stirring, until softened, about 3 minutes. Add the remaining ingredients except the scallion greens, soy sauce, and sesame oil and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until arrowroot and lentils are tender, 45 minutes to 1 hour, stirring occasionally. Stir in the scallion greens and serve warm, with the soy sauce and sesame oil passed separately, if desired.

{PER SERVING} Calories 279 • Protein 19g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 10g • Sodium 537mg

hancheng

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