Lentil Soup with lemon is hardy, bright, and zesty. You can make this recipe on the stove, crockpot, slow cooker, or instant pot. So you have a lot of options depending on your time constraints.
Middle Eastern cooking includes lentils in many recipes including soup. Planning a meatless Friday? No problem. Lentils are low in fat and high in protein, making them a nourishing substitute for meat.
The simplicity of the dish is also its strength. You don’t need a lot of bells and whistles to bring the mixture of vegetables, spices, and lentils into a memorable meal.
Cozy Lentil Soup with Lemon
Lentil Soup with lemon is hardy, bright, and zesty. You can make this recipe on the stove, crockpot, slow cooker, or instant pot. So you have a lot of options depending on your time constraints.Middle Eastern cooking includes lentils in many recipes including soup. Planning a meatless Friday? No problem. Lentils are low in fat and high in protein, making them a nourishing substitute for meat.The simplicity of the dish is also its strength. You don’t need a lot of bells and whistles to bring the mixture of vegetables, spices, and lentils into a memorable meal.
Ingredients
- 1 1/2 cups lentils (rinsed, red lentils make a nice presentation)
- 1 1/2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons butter
- 1 medium white onion (minced and diced)
- 2 carrots (sliced thinly or diced)
- 2 1/2 tablespoons garlic (minced)
- 2/3 cups shoepeg corn
- 1 teaspoon cumin
- 1 teaspoon curry powder
- pinch of saffron
- 1 fresh lemon (zested and juiced)
- 6 cups vegetable stock
- salt and pepper to taste
Instructions
- Prepare your vegetables.
- Sautee them with olive oil and butter for 3 minutes.
- Transfer the vegetables into your cooking pot.
- Add the remaining ingredients, mixing well.
- Simmer until the lentils are tender. In a crockpot, this takes 2-3 hours on high.
- OPTIONAL STEP: Puree the soup, leaving it somewhat lumpy.
- Taste test for final seasoning.
- Serve with a lemon wedge and some crusty bread.
