Lemony Lentil Soup
This Lemony Lentil Soup is a quick, vibrant, and nourishing plant-based dish. Packed with protein-rich lentils, fiber-filled vegetables, and a bright hint of lemon, it’s naturally gluten-free, low in saturated fat, and perfect for weeknight dinners, meal prep, or cozy lunches. Enjoy it smooth or chunky, served warm and garnished with fresh lemon.
Equipment
- 1 large stockpot (or Instant Pot or slow cooker)
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring Cup
- 1 Measuring Spoon
- 1 hand blender or traditional blender
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 ½ cups red lentils rinsed and picked over
- ⅔ cup whole-kernel corn
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- Optional: pinch of saffron
- Optional: pinch of cayenne pepper
- Zest and juice of 1 small lemon
- Fine sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Prepare the Vegetables: Start by peeling and dicing the onion and carrots. Mince the garlic cloves finely so they release maximum flavor. Having everything ready before you heat the pot ensures a smooth cooking process.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Once shimmering, add the diced onion and carrots. Stir occasionally for about 5 minutes until the onions are soft, translucent, and lightly golden. Add the minced garlic and cook for another 1 minute, stirring frequently, until the garlic releases its fragrant aroma. This step develops a deep, savory base for your soup.
- Add the Lentils and Spices: Measure out 1 ½ cups of red lentils and rinse them under cold water until the water runs clear. Add the lentils to the pot along with 2 teaspoons of ground cumin, 1 teaspoon of curry powder, and, if desired, a pinch of saffron and cayenne pepper. Stir everything together to coat the lentils in the spices, which enhances their flavor before adding liquid.
- Pour in the Stock: Add 6 cups of vegetable stock (or chicken stock if you prefer a non-vegetarian version). Stir the mixture well, scraping the bottom of the pot to release any browned bits. Bring the soup to a gentle simmer over medium heat.
- Simmer Until Tender: Once simmering, cover the pot with a lid and reduce the heat to medium-low. Cook for about 15 minutes, stirring occasionally, until the lentils are fully tender and the vegetables are soft. The soup should thicken slightly as the lentils release their natural starch.
- Blend the Soup (Optional): For a smooth, creamy texture, use a hand blender directly in the pot, blending until the soup reaches your preferred consistency. If using a traditional blender, carefully transfer the soup in batches, leaving a small vent for steam to escape, and blend until smooth. Return the soup to the pot after blending.
- Brighten with Lemon: Add the zest and juice of one small lemon. Stir thoroughly to incorporate the bright citrus flavor throughout the soup. Taste and season generously with fine sea salt and freshly cracked black pepper. Adjust lemon, salt, or pepper according to your preference.
- Serve and Garnish: Ladle the soup into bowls and serve warm. For an extra touch, garnish with a fresh lemon slice or a sprinkle of black pepper. This soup pairs beautifully with crusty bread or a simple side salad.
Notes
- Blending Options: Use a hand blender for a smooth texture directly in the pot, or transfer in batches to a traditional blender. Leave a vent for steam to escape to prevent splattering.
- Sautéing Vegetables: Sautéing the onions, carrots, and garlic before cooking deepens the flavor. Skip this step only if you’re short on time.
- Spice Adjustments: The curry powder and cumin provide warmth; adjust the saffron or cayenne for mild or bold heat.
- Lentil Tips: Rinse lentils thoroughly to remove dust and debris, and pick out any small stones or imperfect lentils.
- Consistency Control: Add extra vegetable stock if you prefer a thinner soup or simmer longer for a thicker, heartier texture.
- Meal Prep Friendly: This soup freezes beautifully and reheats well, making it ideal for batch cooking.
