Description

This Lemony Lentil Soup is a warm and comforting dish featuring tender red lentils, sweet corn, and fragrant spices like cumin and curry powder, all brightened with fresh lemon zest and juice. Perfectly suited for a cozy meal, this soup can be prepared via stovetop, Instant Pot, or slow cooker, and offers a smooth texture if blended to your preference.

Ingredients

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Base Ingredients

1 tablespoon olive oil
1 medium white onion, peeled and diced
2 medium carrots, diced
5 cloves garlic, peeled and minced

Soup Ingredients

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
Pinch each of saffron and cayenne (optional)

Finishing Ingredients

Zest and juice of 1 small lemon
Fine sea salt and freshly-cracked black pepper, to taste

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Instructions

Sauté the veggies: Heat olive oil in a large stockpot over medium-high heat. Add diced onion and carrots and sauté for 5 minutes until the onions are soft and translucent. Add minced garlic and sauté for 1 additional minute until fragrant.
Simmer: Stir in vegetable stock, rinsed lentils, corn, cumin, curry powder, and optional saffron and cayenne. Bring the soup to a simmer, then cover and cook for 15 minutes, stirring occasionally, until lentils are fully tender.
Blend (optional): Using a hand blender or a traditional blender, puree the soup to your desired consistency. If using a traditional blender, blend in batches and allow steam to escape safely (see notes).
Season: Stir in fresh lemon zest and juice. Taste and season generously with fine sea salt and freshly-cracked black pepper as needed.
Serve: Serve the soup warm, garnished with an extra fresh lemon slice if desired.

Notes

Traditional blender instructions: Blend the soup in batches to prevent overflow from hot liquids. Slightly open the blender lid or cover the blender cap opening with a kitchen towel to allow hot air to escape safely. Return blended soup to the pot before seasoning.
Sautéing the veggies enhances flavor but can be skipped for quicker preparation, especially when using Instant Pot or slow cooker.
Storage: Refrigerate leftovers up to 3 days or freeze for up to 3 months in a suitable container.
The recipe can be adapted for Instant Pot and Slow Cooker following the detailed method in the instructions for each device.
Recipe inspired by the lentil soup from Aladdin Cafe in Kansas City.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 220
Sugar: 4g
Sodium: 480mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4.3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 13g
Cholesterol: 0mg