Lemony Lentil Corn Soup with Cumin and Curry Recipe
This vibrant Lemony Soup is a comforting, nutritious dish featuring tender red lentils, sweet corn, and a bright burst of lemon zest and juice. With warming spices like cumin and curry powder, it offers a delightful balance of savory and citrus flavors. Versatile and easy to prepare, this soup can be made on the stovetop, Instant Pot, or slow cooker, making it perfect for any busy day or cozy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 5 cloves garlic, peeled and minced
Main Ingredients
- 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 Flavorings
- 1 tablespoon olive oil
- 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, to taste
- Freshly-cracked black pepper, to taste
Instructions
- Sauté the veggies: Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion and carrots and cook for about 5 minutes, stirring occasionally, until the onions become soft and translucent. Add the minced garlic and sauté for another minute until fragrant.
- Simmer the soup: Stir in the vegetable stock, rinsed lentils, corn, ground cumin, curry powder, and, if using, saffron and cayenne. Mix well and bring the soup to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally, until the lentils are tender.
- Blend the soup (optional): Use a hand blender or transfer to a traditional blender to puree the soup to your desired consistency. Be careful when blending hot liquids; blend in batches if needed, venting the lid slightly to allow steam to escape.
- Season with lemon and spices: Stir in the lemon zest and juice until combined. Taste the soup and season with fine sea salt and freshly cracked black pepper to your preference.
- Serve warm: Ladle the soup into bowls and garnish with an extra fresh lemon slice if desired. Enjoy your bright and hearty lemony soup!
Notes
- You can prepare this soup using a stovetop, Instant Pot, or slow cooker based on convenience.
- When blending in a traditional blender, allow the soup to cool slightly and blend in small batches to avoid splattering.
- Saffron and cayenne are optional but add extra warmth and complexity to the flavors.
- If using chicken stock, keep in mind the soup will not be vegetarian.
- Adjust the lemon juice to balance acidity to your liking.
