Lemony Lentil Soup
This Lemony Lentil Soup is full of bright and zesty flavors, gluten-free and vegan, easy to make.
Equipment
- large stockpot
- Instant Pot
- Crock Pot
- hand blender
- traditional blender
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 medium white onion peeled and diced
- 2 medium carrots diced
- 5 cloves garlic peeled and minced
Base
- 6 cups vegetable stock (or chicken stock)
- 1.5 cups red lentils rinsed and picked over
- ⅔ cup whole-kernel corn
Spices
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- saffron (optional) pinch
- cayenne (optional) pinch
Seasoning
- 1 lemon zest and juice of 1 small lemon
- fine sea salt
- freshly-cracked black pepper
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.
Notes
Store leftovers in a food storage container for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 3mg
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