Lemony Lentil Soup
A delicious and nutritious Lemony Lentil Soup made with fresh ingredients and spices, perfect for any meal.
Equipment
- large stockpot
- blender
- Instant Pot
- Slow Cooker
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium white onion peeled and diced
- 2 medium carrots diced
- 5 cloves garlic peeled and minced
- 6 cups vegetable stock (or chicken stock)
- 1.5 cups red lentils rinsed and picked over
- ⅔ cup whole-kernel corn
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- saffron optional, pinch
- cayenne optional, pinch
- 1 small lemon zest and juice
- fine sea salt to taste
- freshly-cracked black pepper to taste
Instructions
Stovetop Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
- Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
- Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.
- Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
- Serve warm, garnished with an extra fresh lemon slice if desired.
Instant Pot Instructions
- Press the “Sauté” button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press “Cancel”.
- Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”. Cook on high pressure for 8 minutes, followed by a quick release.
- Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.
- Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
- Serve warm, garnished with an extra fresh lemon slice if desired.
Crock-Pot Instructions
- Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker, and stir to combine. Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender.
- Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.
- Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
- Serve warm, garnished with an extra fresh lemon slice if desired.
Nutrition
Serving: 1cupCalories: 210kcalCarbohydrates: 36gProtein: 10gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 500mgFiber: 12gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg
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