Lemony Lentil Soup Recipe

Lemony Lentil Soup Recipe

How To Make Lemony Lentil Soup

Here’s how you can cook Lemony Lentil Soup, made with a combination of simmered red lentils, veggies, spices, and lots of lemon juice, in 3 different ways!

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes

Serves:

Ingredients

  • 1tbspolive oil
  • 1medium white onion,peeled and diced
  • 2medium carrots,diced
  • 5garlic cloves,peeled and minced
  • 6cupsvegetable stock or chicken stock
  • cupsred lentils,rinsed and picked over
  • cupwhole-kernel corn
  • 2tspground cumin
  • 1tspcurry powder
  • pinch each of saffron and cayenne,optional
  • 1small lemon,zest and juice
  • fine sea salt and freshly-cracked black pepper

Instructions

Stovetop instructions:

  1. Heat oil in a large stockpot over medium-high heat. Sauté onion and carrots for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for about 1 minute, stirring occasionally, until fragrant.

  2. 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 about 15 minutes, stirring occasionally, until the lentils are completely tender.

  3. Using either a hand blender or traditional blender*, puree the soup until it reaches your desired consistency.

  4. 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 (Pressure Cooker) Instructions:

  1. Press the “Sauté” button on your Instant Pot then add oil and let it heat until shimmering. Sauté onion and carrots for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for about 1 minute, stirring occasionally, until fragrant. Press “Cancel”.

  2. 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.

  3. Using either a hand blender or traditional blender*, puree the soup until it reaches your desired consistency.

  4. 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.

Crockpot (Slow Cooker) Instructions:

  1. 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. (No olive oil needed.) Cover and cook on High for about 2 to 3 hours, or on Low for about 5 to 6 hours, until the lentils are completely tender.

  2. Using either a hand blender or traditional blender*, puree the soup until it reaches your desired consistency.

  3. 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.

Recipe Notes

  • *Traditional blender instructions: If using a traditional blender to purée the soup, please exercise caution as hot liquids expand when blended. Work in batches so as not to overflow the blender. In addition, slightly tent open the cap on the blender lid (or gently place a kitchen towel over the cap opening) so that excess hot air can escape while the hot soup is being blended. Once the soup is ready to go, return it to the stockpot and continue on with the recipe.
  • Any leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.

Nutrition

  • Calories: 345.28kcal
  • Fat: 5.05g
  • Saturated Fat: 0.73g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.99g
  • Polyunsaturated Fat: 0.98g
  • Carbohydrates: 59.16g
  • Fiber: 10.41g
  • Sugar: 6.12g
  • Protein: 19.83g
  • Sodium: 1195.90mg
  • Calcium: 78.11mg
  • Potassium: 762.84mg
  • Iron: 5.99mg
  • Vitamin A: 270.91µg
  • Vitamin C: 16.71mg
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