Lemony Lentil Soup
Serves
4
Total Time
35mins
Calories
225
This Lemony Lentil Soup recipe is full of amazing flavor, it’s made with all sorts of feel-good ingredients, and it’s so incredibly comforting.
- Vegetable stock1.45 L
- Red lentils300 grinsed
- Garlic clove5peeled, minced
- Carrot2diced
- Onion1peeled, diced
- Corn kernels120 g
- Ground cumin2 teaspoons
- Curry powder1 teaspoon
- Saffron1 pinch
- Cayenne pepper1 pinch
- Lemon1juice of, zest of
- Salt & pepperas needed
- Dillas needed
- Hemp seedsas needed
- Chili flakesas needed
- Olive oil1 tablespoon
Ingredients
- 1. Heat oil in a large stockpot over medium-high heat
- 2. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent
- 3. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant
- 4. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined
- 5. Continue cooking until the soup reaches a simmer
- 6. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender
- 7. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency
- 8. Stir in the lemon zest and juice until combined
- 9. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed
- 10. Serve warm, garnished with an extra fresh lemon slice if desired
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
