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Lemony Lentil Soup Recipe

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4 from 13 reviews

A bright and comforting Lemony Lentil Soup bursting with warm spices, tender red lentils, and a refreshing hint of lemon. This versatile recipe offers stovetop, Instant Pot, and slow cooker methods to suit any kitchen preference. It's a hearty, nutritious, and easy-to-make soup perfect for a cozy meal.

Ingredients

Soup Base

  • 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

Spices and Seasonings

  • 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

  1. 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 onions are soft and translucent. Add minced garlic and sauté for an additional minute until fragrant.
  2. Simmer the soup: Stir in the vegetable stock, rinsed red lentils, corn, ground cumin, curry powder, and optional saffron and cayenne if using. Mix well and bring the soup to a simmer. Cover and cook for 15 minutes, stirring occasionally, until lentils are tender.
  3. Blend the soup (optional): Use a hand blender or transfer to a traditional blender in batches to puree the soup to your desired consistency. Blend carefully as soup will be hot.
  4. Season: Stir in the lemon zest and lemon juice thoroughly. Taste the soup and season with fine sea salt and freshly cracked black pepper as needed.
  5. Serve: Ladle the soup into bowls and garnish with fresh lemon slices if desired. Serve warm.

Notes

  • When using a traditional blender to puree the soup, blend in small batches and vent lid slightly to allow steam to escape safely.
  • This recipe can be made in the Instant Pot by sautéing the veggies first, then pressure cooking on high for 8 minutes with quick release before blending and seasoning.
  • For a slow cooker method, combine all ingredients except olive oil, cook on high for 2-3 hours or low for 5-6 hours until lentils are tender, then blend and season.
  • Lemon adds a fresh brightness balancing the warm spices—adjust lemon juice to taste.
  • Red lentils break down easily, creating a naturally creamy texture without dairy.

Find it online: https://cozyplatter.com/lemony-lentil-soup-recipe/