Lemon Lentil Soup (Printable Version)
Comforting lentil soup enhanced with corn, fragrant spices, and fresh lemon zest.
# What You'll Need:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium white onion, peeled and diced
03 -
2 medium carrots, diced
04 -
5 cloves garlic, peeled and minced
→ Soup Ingredients
05 -
6 cups vegetable stock (can substitute chicken stock)
06 -
1 1/2 cups red lentils, rinsed and sorted
07 -
2/3 cup whole kernel corn
08 -
2 teaspoons ground cumin
09 -
1 teaspoon curry powder
10 -
Pinch of saffron (optional)
11 -
Pinch of cayenne pepper (optional)
→ Finishing Ingredients
12 -
Zest and juice of 1 small lemon
13 -
Fine sea salt, to taste
14 -
Freshly cracked black pepper, to taste
# Step-by-Step Guide:
01 -
Heat olive oil in a large stockpot over medium-high heat. Add diced onion and carrots. Sauté for 5 minutes until onions become soft and translucent. Incorporate minced garlic and cook for an additional 1 minute until fragrant.
02 -
Add vegetable stock, rinsed lentils, corn, cumin, curry powder, and optional saffron and cayenne to the pot. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally, until lentils are tender.
03 -
Puree the soup with a hand blender or transfer in batches to a traditional blender until reaching your preferred consistency. Take care to allow steam to escape when blending hot liquids.
04 -
Stir in lemon zest and juice. Taste and adjust seasoning with fine sea salt and freshly cracked black pepper as desired.
05 -
Ladle soup into bowls and serve warm. Optionally garnish with a fresh lemon slice.
# Additional Notes:
01 -
Blend the soup for a smooth texture or leave it chunky based on preference.