Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 5 cloves garlic, peeled and minced
Soup Ingredients
- 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, to taste
Instructions
- Sauté the Veggies: Heat olive oil in a large stockpot over medium-high heat. Add diced onion and carrots and sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Add minced garlic and sauté for an additional minute until fragrant.
- Simmer the Soup: Stir in vegetable stock, rinsed red lentils, corn, ground cumin, curry powder, and optional saffron and cayenne. Bring to a simmer, then cover and cook for 15 minutes, stirring occasionally, until the lentils are tender.
- Blend (Optional): Use a hand blender or transfer the soup in batches to a traditional blender to puree until it reaches your desired consistency. Make sure to vent the blender lid for hot liquids.
- Season: Stir in the lemon zest and juice. Taste and season generously with fine sea salt and freshly cracked black pepper as needed.
- Serve: Serve the soup warm, optionally garnished with an extra lemon slice for brightness and presentation.
- Alternative Instant Pot Method – Sauté: Press the ‘Sauté’ button on your Instant Pot. Add olive oil and heat until shimmering. Add onion and carrots, sauté for 5 minutes until translucent. Add garlic and sauté 1 minute. Press ‘Cancel’.
- Instant Pot Cooking: Stir in stock, lentils, corn, cumin, curry powder, saffron, and cayenne. Cover and seal the pot, cook on high pressure for 8 minutes, then quickly release pressure.
- Instant Pot Blend and Season: Blend the soup to desired consistency and stir in lemon zest and juice. Season with salt and pepper as needed.
- Slow Cooker Method: Combine onion, carrots, garlic, stock, lentils, corn, cumin, curry powder, saffron, and cayenne in slow cooker. Cook on high for 2-3 hours or low for 5-6 hours until lentils are tender. Blend and season as above.
- Serve Warm: Garnish with fresh lemon slices and enjoy.
Notes
- When using a traditional blender, blend the soup in batches and ensure to vent the lid slightly to allow steam to escape to prevent pressure buildup.
- You can substitute vegetable stock with chicken stock for a non-vegetarian version.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the amount of lemon juice and zest according to your taste preference for brightness.
- For a smoother texture, blend longer; for a chunkier texture, pulse briefly or omit blending.
- Using saffron and cayenne is optional but adds a nice depth of flavor and mild heat.
- This recipe is naturally gluten free and vegetarian; use vegetable stock to keep it vegan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
