Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 5 cloves garlic, peeled and minced
Soup Base
- 6 cups vegetable stock (or chicken stock)
- 1 1/2 cups red lentils, rinsed and picked over
- 2/3 cup whole-kernel corn
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- Pinch of saffron (optional)
- Pinch of cayenne pepper (optional)
- Zest and juice of 1 small lemon
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Instructions
- Sauté the veggies: Heat olive oil in a large stockpot over medium-high heat. Add diced onion and carrots, sautéing for about 5 minutes until onions are soft and translucent. Add minced garlic and sauté an additional minute until fragrant.
- Simmer the soup: Stir in the vegetable stock, red lentils, corn, cumin, curry powder, and optional saffron and cayenne. Bring the mixture to a simmer, then cover and cook for 15 minutes, stirring occasionally, until lentils are tender.
- Blend the soup (optional): Use a hand blender or transfer the soup to a traditional blender to puree to your preferred consistency. Be cautious with hot liquids when using a blender.
- Season: Stir in the lemon zest and juice thoroughly. Taste the soup and adjust seasoning with fine sea salt and freshly cracked black pepper as needed.
- Serve warm: Ladle soup into bowls and garnish with an extra slice of fresh lemon if desired. Enjoy immediately.
Notes
- For Instant Pot preparation, use the 'Sauté' function to cook aromatics first, then pressure cook for 8 minutes followed by a quick release.
- For slow cooker, combine all ingredients (except oil) and cook on high for 2-3 hours or low for 5-6 hours until lentils are tender.
- Blending the soup is optional; it can be served chunky or smooth according to preference.
- When blending hot soup in a traditional blender, blend in batches and vent the lid slightly to prevent pressure buildup.
- This soup freezes well; store in airtight containers for up to 3 months.
- Adjust spices to taste; the optional saffron and cayenne can be omitted or increased depending on your flavor preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
