Lemony Lentil Soup
- Yield 4
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Lemony Lentil Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 5 cloves garlic, peeled and minced
- 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
- (optional) pinch each of saffron and cayenne
- zest and juice of 1 small lemon
- fine sea salt and freshly-cracked black pepper
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Tip in garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Let it bubble gently. 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 let it bubble gently. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
Puree (skippable). 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.)
Salt 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.
Plate Plate warm, garnished with an extra fresh lemon slice if desired.
Sauté the veggies (skippable). Press the "Sauté" button on your Instant Pot. Tip in oil and let it heat until shimmering. Tip in onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Tip in garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press "Cancel".
Leave Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Lid the pot and set vent to “Sealing”. Leave on high pressure for 8 minutes, followed by a quick release.
Puree 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.)
Salt 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.
Plate Plate warm, garnished with an extra fresh lemon slice if desired.
Slow cook. Tip in 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.
Puree 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.)
Salt 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.
Plate Plate warm, garnished with an extra fresh lemon slice if desired.
