Description
This Lemony Lentil Soup recipe is full of the best bright and zesty flavors, it’s naturally gluten-free and vegan, and it’s easy to make in the Instant Pot, Crock-Pot or on the stovetop.
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
Instructions
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
Traditional blender instructions: If using a traditional blender to purée the soup, please exercise caution (as always) as hot liquids expand when blended. I would recommend blending the soup in two batches, so as not to overflow your blender. I always slightly tent open the cap on the blender lid (or gently place a kitchen towel over the cap opening) so that excess hot air can escape while the hot soup is being blended. Once the soup is ready to go, return it to the stockpot and continue on with the recipe.
Sautéing the veggies: I really recommend sautéing the onions, carrots, garlic if you can before cooking them in the Instant Pot or slow cooker, in order to give them the best flavor. But if you’re in a rush, no worries, you can skip the sauté and just add them in together with all of the other ingredients. :)
Storage instructions: Any leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.
Source: Recipe inspired by my favorite lentil soup from Aladdin Cafe in Kansas City.