Lemony Lentil Soup

Lemony Lentil Soup

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
(optional) pinch each of saffron and cayenne

  • 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.
  • 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.
  • Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. You may need to do this in batches if you’re using a traditional blender. And always be careful, since hot liquids expand while blending. (I like to leave my soup slightly chunky, but you can make yours as smooth as you’d like.)

  • For Full Instruction: gimmesomeoven.com

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