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Lemony Lentil Soup Recipe

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4.2 from 82 reviews

This vibrant Lemony Lentil Soup is a nutritious and comforting dish featuring tender red lentils simmered with aromatic spices, fresh vegetables, and a zesty lemon finish. Perfect for a quick and healthy meal, it can be prepared on the stovetop, Instant Pot, or slow cooker according to your preference.

Ingredients

Produce

  • 1 medium white onion, peeled and diced
  • 2 medium carrots, diced
  • 5 cloves garlic, peeled and minced
  • Zest and juice of 1 small lemon

Pantry

  • 1 tablespoon olive oil
  • 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 pepper
  • Fine sea salt and 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. Sauté for about 5 minutes, stirring occasionally, until onions become soft and translucent. Add the minced garlic and cook an additional minute until fragrant.
  2. 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 simmer. Cover the pot and let it cook for 15 minutes, stirring occasionally, until the lentils are fully tender.
  3. Blend the soup (optional): Using a hand blender or transfer to a traditional blender carefully, puree the soup to your desired consistency for a smooth texture. You can also keep it chunky if preferred.
  4. Season: Stir in the lemon zest and lemon juice thoroughly. Taste the soup and add fine sea salt and freshly cracked black pepper as needed to enhance the flavors.
  5. Serve: Ladle the soup into bowls and serve warm. Garnish with an extra fresh lemon slice if desired for a bright, fresh touch.

Notes

  • If blending in a traditional blender, allow the soup to cool slightly and blend in batches to avoid spills or burns.
  • You can substitute vegetable stock with chicken stock for a non-vegetarian option.
  • Add saffron and cayenne pepper only if you prefer a more complex and mildly spicy flavor.
  • This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For a creamier texture, add a splash of coconut milk or cream after blending.

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