Lemony Lentil Soup Recipe

A record number of all of you have been making (and adoring!) this lentil soup formula while we have all been remaining at home these previous hardly any months. So for any of you who still can’t seem to check out it — or any of you who might be looking for approaches to go through those lentils stored in your wash room — I figured I would knock this formula back to the highest point of the blog for everybody to appreciate!

Simply, this is my untouched most loved lentil soup formula. It was enlivened by our preferred Middle Eastern bistro back in our old neighborhood in Kansas City, whose well known lentil soup I requested roughly one million times throughout the years and missed like insane once we moved away from the city. So I set to work a couple of years prior attempting to reproduce it, and I feel that I came truly close here!

The formula itself is very straightforward. Red lentils are stewed until mellowed and joined with a straightforward blend of veggies, flavors and bunches of lemon juice to light up things up. In any case, the eatery form of the soup likewise highlighted two mark fixings — corn and a spot of saffron — which include the ideal trace of pleasantness that make this soup flawlessly adjusted and simply beautiful. ♡ Barclay and I go to this soup regularly on the grounds that it’s anything but difficult to cause and loaded with to feel great fixings. Be that as it may, the greater part of all, we simply love it since it’s insane acceptable and will everlastingly help us to remember home.

Lemony Lentil Soup

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Recipe by gimmesomeovenCourse: SoupsCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Among plenty of chili options, I stocked away several servings of this Lemony Lentil Soup. Much to Mr. Prevention’s surprise, this soup was absolutely, positively one of the most pleasant surprises in a long time.

Ingredients

  • 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

Directions

  • STOVETOP INSTRUCTIONS:
  • Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
  • 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.
  • 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.)
  • 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.
  • Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
  • INSTANT POT (PRESSURE COOKER) INSTRUCTIONS:
  • Sauté the veggies (optional). Press the “Sauté” button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press “Cancel”.
  • 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.
  • 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.)
  • 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.
  • Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
  • CROCK-POT (SLOW COOKER) INSTRUCTIONS:
  • 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.
  • 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.)
  • 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.
  • Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

Notes

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