No-Bake Almond Flour Vegetarian Skillet Corn – One-Pan Soup

Make weeknights easier with No-Bake Almond Flour Vegetarian Skillet Corn, a creamy one-pan lentil-corn soup ready fast. Nourishing, gluten-free—try it tonight.

Why You’ll Love It

Meet your new fast favorite: No-Bake Almond Flour Vegetarian Skillet Corn. This creamy lentil and corn skillet soup uses almond flour for silky body without turning on the oven. It cooks on the stovetop in one pan, so cleanup is easy and the kitchen stays cool. You’ll get cozy soup vibes with bright, fresh flavors and a satisfying, plant-forward protein boost from red lentils.

The texture is lush but not heavy. A quick almond flour and almond milk slurry thickens the broth in minutes. Sweet corn, warm spices, and a squeeze of lime keep every spoonful lively. It’s a budget-friendly staple you can make from pantry ingredients. Pair it with warm tortillas or crusty bread and dinner is done.

If you love soup recipes that work on busy nights, this one belongs on your list. It’s also an excellent fit for Easy Weeknight Dinners, packs well for meal prep, and suits a vegetarian table any time of year.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional for heat)
• 1 red bell pepper, diced
• 1 cup dried red lentils, rinsed well
• 3 cups low-sodium vegetable broth, plus more to thin if needed
• 1 1/2 cups corn kernels (fresh cut from the cob or frozen, no need to thaw)
• 1 cup unsweetened almond milk (or dairy milk/oat milk)
• 3 tbsp blanched almond flour
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme or oregano
• 1 bay leaf
• 1 tbsp fresh lime juice (plus lime wedges for serving)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped cilantro or parsley, for garnish
• Plain Greek yogurt or coconut yogurt, for topping (optional)
• Grated cheddar or plant-based cheese, for serving (optional)
• Chili flakes or hot sauce, to taste (optional)

Substitutions: Use green onions for onion, poblano for jalapeño, or canned green chiles for mild heat. If you don’t have almond milk, any unsweetened milk works. No almond flour? Try 1 tbsp cornstarch or 2 tbsp finely ground oats whisked into the milk as a slurry.

Step-by-Step Instructions

1. Set a large 12-inch skillet or wide sauté pan over medium heat. Add olive oil.
2. Cook the diced onion with a pinch of salt for 3–4 minutes until translucent and soft.
3. Stir in garlic, jalapeño, and bell pepper. Sauté 1–2 minutes until fragrant and glossy.
4. Sprinkle in cumin, smoked paprika, and dried thyme. Toast 30 seconds, stirring, to wake up the spices.
5. Pour in rinsed red lentils, vegetable broth, and add the bay leaf. Bring to a gentle simmer.
6. Cover and cook for 10 minutes, adjusting heat to maintain a steady, gentle bubble.
7. Meanwhile, whisk almond flour with almond milk in a small bowl until smooth—no lumps.
8. Uncover the skillet. Stir in the corn and the almond flour slurry. Simmer uncovered for 8–10 minutes, stirring often, until lentils are tender and the soup is creamy and slightly thick.
9. Fish out the bay leaf. Stir in lime juice, salt, and black pepper. If you want a thinner soup, add a splash of broth. For thicker, simmer a few minutes more.
10. Taste and adjust seasoning. Ladle into bowls, garnish with cilantro. Add a spoon of yogurt or a sprinkle of cheese if you like, plus chili flakes for heat.

Optional texture tweak: For a smoother, chowder-like feel, blend 1–2 cups of the soup and return it to the skillet, or lightly pulse an immersion blender, leaving some corn and lentils whole for texture.

Expert Tips

• Rinse lentils: Swish red lentils in cool water until it runs clearer. This helps them cook evenly and keeps the soup clean-tasting.
• Slurry success: Whisk almond flour into cold almond milk until silky. Add slowly to hot soup while stirring to avoid tiny lumps.
• Smooth vs. chunky: Red lentils break down quickly. Stop cooking when they’re just tender if you like texture. Cook a few minutes longer for a creamier result.
• Heat management: Keep the simmer gentle to prevent scorching and to stop plant milks from separating.
• Season in layers: A small pinch of salt with the onions, then taste again at the end. Lime brightens the final flavor, so add it off heat.
• Pan choice: A wide skillet speeds reduction. If using a deeper saucepan, allow a couple extra minutes for the soup to thicken.
• Make it meal-prep friendly: This soup holds well and thickens as it cools. Stir in a splash of broth when reheating to loosen.
• Ingredient swaps: No almond flour? Use 1 tbsp cornstarch or arrowroot whisked into milk. Or blend a ladle of soup and stir back in for body.
• Flavor boosters: A pinch of chipotle powder or a dash of hot sauce complements the sweet corn. A dusting of smoked paprika on top looks great.

For more on cooking lentils to the perfect texture, see this helpful guide from Serious Eats. If you’re curious about thickening agents and starches, the Food Network overview is a good primer.

Storage

Refrigerator: Cool completely, then store in airtight containers for up to 4 days. The soup will thicken in the fridge; add a splash of broth or water when reheating.

Freezer: Portion into freezer-safe containers, leaving headspace. Freeze for 2–3 months. Thaw overnight in the fridge, then reheat gently on the stovetop with a little broth to restore the original consistency.

Reheating: Warm over medium-low heat, stirring often. Avoid a rolling boil, especially if using plant-based milk.

Variations

• Vegan: Use almond or oat milk and coconut yogurt for topping. Skip cheese or use a plant-based option.
• Gluten-Free: This recipe is naturally gluten-free; confirm your broth is certified GF.
• Dairy-Free: Stick with almond milk and dairy-free toppings.
• Southwest Heat: Add 1 tsp chipotle in adobo or 1/2 tsp chili powder. Finish with lime and avocado.
• Curry Twist: Swap cumin/thyme for 1 tsp curry powder and 1/2 tsp garam masala; use coconut milk for part of the liquid.
• Herb & Lemon: Use oregano and a splash of lemon juice, finish with parsley and a drizzle of olive oil.
• Smoky Street Corn: Char corn in a dry pan first; finish with cotija (or vegan cotija) and chili-lime seasoning.
• Protein Boost: Stir in a can of drained white beans with the corn for extra protein and fiber.
• Extra Veg: Fold in spinach or kale in the last 2 minutes until wilted.

No-Bake Almond Flour Vegetarian Skillet Corn

This one-pan skillet soup fits right into the Lentil Soups family while celebrating sweet corn. It’s fast, flexible, and friendly for weeknights. Keep the base as written, then customize the heat, herbs, and toppings to match your mood.

FAQ

What makes this recipe “no-bake”?
Everything cooks on the stovetop in a single skillet. There’s no oven, which saves energy and keeps the kitchen cool.

Can I meal-prep No-Bake Almond Flour Vegetarian Skillet Corn?
Yes. It stores well for 4 days in the fridge and up to 3 months in the freezer. It thickens as it sits, so loosen with broth when reheating.

Can I use green or brown lentils instead of red?
You can, but they take longer and hold their shape more. Simmer until tender before adding the almond slurry. Expect a less creamy texture unless you partially blend.

What if I don’t have almond flour?
Use 1 tbsp cornstarch or arrowroot whisked into cold milk. Or blend 1–2 cups of the soup and stir back in to thicken naturally.

How do I fix soup that’s too thick or too thin?
If too thick, add warm broth or water a little at a time. If too thin, simmer a few minutes longer, or stir in another teaspoon of almond flour whisked into milk.

Is it spicy?
Only if you want it to be. Jalapeño and chili flakes are optional. Use bell pepper alone for a mild soup the whole family can enjoy.

Call to Action

If you make this skillet lentil corn soup, leave a comment and rating below. Your feedback helps other cooks. Save it to your weeknight rotation, and share the recipe with a friend who loves easy, nourishing soups.

Looking for more simple dinners? Browse our Easy Weeknight Dinners and cozy Soup Recipes to keep your meal plan fresh.

Food safety reminder: Cool leftovers promptly and store them within 2 hours. For general guidelines, see the USDA’s advice on leftovers and refrigeration (USDA).