Description
This Lemony Lentil Soup is a vibrant and nourishing dish packed with red lentils, fresh vegetables, and a bright lemony finish. It features warm spices like cumin and curry powder, with optional saffron and cayenne for added depth and heat. This versatile recipe can be prepared on the stovetop, in an Instant Pot, or slow cooker, making it perfect for any kitchen setup. Enjoy a comforting, protein-rich soup that’s both hearty and refreshing.
Ingredients
Vegetables and Aromatics
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 5 cloves garlic, peeled and minced
- 2/3 cup whole-kernel corn
- Zest and juice of 1 small lemon
Dry Ingredients and Spices
- 1 1/2 cups red lentils, rinsed and picked over
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- Optional: pinch each of saffron and cayenne pepper
- Fine sea salt and freshly-cracked black pepper, to taste
Liquids and Oils
- 1 tablespoon olive oil
- 6 cups vegetable stock (or chicken stock)
Instructions
- Sauté the veggies: Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion and carrots, sautéing for about 5 minutes until the onions become soft and translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
- Simmer the soup: Add the vegetable stock, rinsed red lentils, whole-kernel corn, ground cumin, curry powder, and optional saffron and cayenne if using. Stir well to combine. Bring the soup to a simmer, then cover and cook for 15 minutes, stirring occasionally, until the lentils are fully tender.
- Blend the soup (optional): Use a hand blender or transfer the soup in batches to a traditional blender to puree until you reach your desired consistency. Be careful when blending hot liquids.
- Season the soup: Stir in the lemon zest and juice thoroughly. Taste and season with fine sea salt and freshly cracked black pepper according to your preference.
- Serve: Ladle the soup into bowls and serve warm. Garnish with an extra fresh lemon slice if desired for a bright, fresh presentation.
Notes
- If using a traditional blender, blend the soup in small batches and leave the lid slightly open to allow steam to escape, preventing pressure build-up.
- The soup can be prepared similarly in an Instant Pot by using the sauté function followed by pressure cooking for 8 minutes with a quick release.
- For a slow cooker, add all ingredients (except oil) and cook on high for 2-3 hours or low for 5-6 hours until lentils are tender. Then blend and season as usual.
- Adjust seasoning and spice levels to suit your taste, especially if including saffron and cayenne.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
