Lemony Lentil Soup
Lemony Lentil Soup is a vegan and gluten-free dish with zesty lemon, aromatic spices, and hearty red lentils. This quick and easy recipe is perfect for a nutritious meal, ready in under 35 minutes, and customizable to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup, Vegan, Gluten-Free
- Method: Stovetop (with Instant Pot/Slow Cooker options)
- Cuisine: Mediterranean, Vegan
- Diet: Vegan
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
Pinch of saffron (optional)
Pinch of cayenne (optional)
Zest and juice of 1 lemon
Salt and pepper, to taste
Instructions
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Sauté the Vegetables:
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In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic, sautéing until softened, about 5-7 minutes.
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Simmer:
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Stir in vegetable stock, red lentils, corn, cumin, curry powder, saffron, and cayenne (if using). Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
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Blend (Optional):
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Use an immersion blender or a regular blender to puree the soup to your desired consistency.
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Add Lemon:
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Stir in the lemon zest and juice, and season with salt and pepper.
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Serve:
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Serve warm, garnished with extra lemon wedges or fresh herbs.
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Notes
Variations:
Chunky Soup: Skip the blending step for a chunkier soup with more texture.
Spicy Kick: Add more cayenne or chili flakes for extra heat.
Herb Variations: Garnish with fresh cilantro or mint for added freshness.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat on the stove over low heat, adding water or broth if the soup thickens.
Find it online: https://chocolatecoveredamy.com/lemony-lentil-soup/
