Description
A delightful and comforting Lemony Lentil Soup that combines tender red lentils, fresh vegetables, and a bright lemony finish with warming spices like cumin and curry powder. This versatile soup can be made on the stovetop, Instant Pot, or slow cooker to suit your schedule, perfect for a nourishing, easy-to-make meal packed with flavor and nutrition.
Ingredients
Scale
Main 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 1/2 cups red lentils, rinsed and picked over
- 2/3 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- (optional) pinch each of saffron and cayenne
- Zest and juice of 1 small lemon
- Fine sea salt and freshly-cracked black pepper to taste
Instructions
- Sauté the veggies: Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion and carrots and sauté for about 5 minutes until the onions become soft and translucent. Add the minced garlic and sauté for an additional minute until fragrant, stirring occasionally to prevent burning.
- Simmer the soup: Stir in the vegetable stock, rinsed red lentils, whole-kernel corn, ground cumin, curry powder, and if using, saffron and cayenne. Combine well and bring the mixture to a simmer. Once simmering, cover the pot and cook for 15 minutes, stirring occasionally, until the lentils are fully tender.
- Blend (optional): Use a hand blender or carefully transfer the soup in batches to a traditional blender to puree until you reach your desired consistency. Be cautious with hot liquids to avoid overflow or burns.
- Season the soup: Stir in the lemon zest and lemon juice to add brightness. Taste and season with generous pinches of fine sea salt and freshly cracked black pepper to suit your preference.
- Serve: Serve the soup warm, garnished optionally with an extra fresh lemon slice for a vibrant presentation.
Notes
- If using a traditional blender, blend the hot soup in small batches to prevent overflow. Keep the blender lid slightly open or covered with a kitchen towel to let steam escape.
- Sautéing the vegetables before pressure cooking or slow cooking enhances flavor, but if short on time, you can skip this step and add all ingredients together.
- Leftover soup can be refrigerated in an airtight container up to 3 days or frozen up to 3 months for future meals.
- Recipe inspired by the popular lentil soup from Aladdin Cafe in Kansas City.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
