Lemony Lentil Soup Recipe

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.