LEMONY LENTIL SOUP

A light, healthy and satisfying lentil and quinoa soup with plenty of bright lemon-y goodness!

With Spring officially here I have been thinking lighter meals and this lemony lentil soup is a great way to do light, healthy and hearty all in one! The idea behind this soup is lentils and quinoa along with vegetables in a bright lemon broth with spices. Onions, carrot and celery start the soup off with garlic, ginger, cumin, coriander and turmeric rounding out the aromatics and flavours. Broth, lentils and quinoa are added and everything is simmered until they are tender and the soup is finished with a hit of lemon-y freshness along with salt, pepper and cayenne and some fresh cilantro. It’s really that simple! And oh so good! This lemony lentil soup is an amazing meal all by itself and it’s also a great appetizer or starter.

Adapted from: yummymummykitchen.com

INGREDIENTS

fine sea salt and freshly-cracked black pepper

5 cloves garlic, peeled and minced

6 cups vegetable stock (or chicken stock)

2/3 cup whole-kernel corn

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

1 medium white onion, peeled and diced

1 1/2 cups red lentils, rinsed and picked over

2 medium carrots, diced

INSTRUCTIONS

STOVETOP INSTRUCTIONS:

Number one: 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.

Number two: 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.

Number three: 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.)

Number four: 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.

Number five: Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

INSTANT POT (PRESSURE COOKER) INSTRUCTIONS:

Number one: 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”.

Number two: 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”.

Number three: Cook on high pressure for 8 minutes, followed by a quick release.

Number four: 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.)

Number five: 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.

Number six: Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

CROCK-POT (SLOW COOKER) INSTRUCTIONS:

Number one: 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.

Number two: 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.)

Number three: 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.

Number four: Serve. Serve warm, garnished with an extra fresh lemon slice if desired.