gimmesomeoven4.9
Lemony Lentil Soup
This Lemony Lentil Soup recipe is full of the best bright and zesty flavors, it's naturally gluten-free and vegan, and it's easy to make in the Instant Pot, Crock-Pot or on the stovetop.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●slow cooker
- ●bowl
📝 Preparation Steps
1
Stovetop Instructions:
2
Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for ⏱️ 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
medium carrots (diced)2(optional) pinch each of saffron and cayennegarlic (peeled and minced)5 cloves
3
Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for ⏱️ 15 minutes, stirring occasionally, until the lentils are completely tender.
vegetable stock (or chicken stock)6 cups(optional) pinch each of saffron and cayenneground cumin2 teaspoonscurry powder1 teaspoon
4
Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
5
Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
6
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
7
Instant Pot (Pressure Cooker) Instructions:
8
Sauté the veggies (optional). Press the "Sauté" button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for ⏱️ 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press "Cancel".
medium carrots (diced)2(optional) pinch each of saffron and cayennegarlic (peeled and minced)5 cloves
9
Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”. Cook on high pressure for ⏱️ 8 minutes, followed by a quick release.
vegetable stock (or chicken stock)6 cups(optional) pinch each of saffron and cayenneground cumin2 teaspoonscurry powder1 teaspoon
10
Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
11
Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
12
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
13
Crock-Pot (Slow Cooker) Instructions:
14
Slow cook. Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker, and stir to combine. (No olive oil needed.) Cover and cook on high for ⏱️ 2-3 hours, or on low for ⏱️ 5-6 hours, until the lentils are completely tender.
medium carrots (diced)2(optional) pinch each of saffron and cayennegarlic (peeled and minced)5 clovesvegetable stock (or chicken stock)6 cupsground cumin2 teaspoonscurry powder1 teaspoonolive oil1 tablespoon
15
Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
16
Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
17
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
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