Name: Lemony Lentil Soup Recipe
Total time: 35 min
Yield: 4
Cuisine: Indian

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This Lemony Lentil Soup recipe is full of amazing flavor, its made with all sorts of feel-good ingredients, and its so incredibly comforting.

How to make Lemony Lentil Soup  Recipe

Crawler

Indian

<p>This Lemony Lentil Soup recipe is full of amazing flavor, its made with all sorts of feel-good ingredients, and its so incredibly comforting.</p>

Olive oil

Medium white onion, peeled and diced

Medium carrots, diced

Cloves garlic, peeled and minced

Vegetable Stock

Red lentils, rinsed and picked over

Whole Kernel Corn

Ground Cumin

Curry powder

Pincheachof saffron and cayenne

Zest and juice of small lemon

Fine sea salt and freshly cracked black pepper

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

step 1

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

step 2

Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)

step 3

Season. 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.

step 4

Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

step 5

Saut the veggies (optional). Press the Saut button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and saut for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and saut for 1 more minute, stirring occasionally, until fragrant. Press Cancel.

step 6

Cook. 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.

step 7

Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)

step 8

step 9

step 10

Slow cook. 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 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender.

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