Ingredients
1tbspolive oil
1medium white onion,peeled and diced
2medium carrots,diced
5garlic cloves,peeled and minced
6cupsvegetable stock or chicken stock
1½cupsred lentils,rinsed and picked over
⅔cupwhole-kernel corn
2tspground cumin
1tspcurry powder
pinch each of saffron and cayenne,optional
1small lemon,zest and juice
fine sea salt and freshly-cracked black pepper
Preparation
Heat oil in a large stockpot over medium-high heat. Sauté onion and carrots for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for about 1 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 about 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.
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. Serve warm, garnished with an extra fresh lemon slice if desired.
Press the “Sauté” button on your Instant Pot then add oil and let it heat until shimmering. Sauté onion and carrots for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for about 1 minute, stirring occasionally, until fragrant. Press “Cancel”.
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.
Using either a hand blender or traditional blender*, puree the soup until it reaches your desired consistency.
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. Serve warm, garnished with an extra fresh lemon slice if desired.
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 about 2 to 3 hours, or on Low for about 5 to 6 hours, until the lentils are completely tender.
Using either a hand blender or traditional blender*, puree the soup until it reaches your desired consistency.
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. Serve warm, garnished with an extra fresh lemon slice if desired.
