Last updated on October 19th, 2018
I have never used raw lentils in a soup, until I tried this soup. For some reason I thought they took FOREVER to cook. Turns out, they only take 20 minutes, if that. So, it’s a good enough reason to keep that wholesome looking jar of red lentils in my pantry and a VERY good reason to make this Red Lentil and Lemon Soup. It is a heartwarming, soul-soothing soup with sweet, salty and sour flavour combinations that make each mouthful completely moreish on a cold winters day! And, let’s be honest here, soup is always a good excuse to lather butter on a chunky piece of fresh bread to DUNK! Right?
If you have a look at the ingredients, you will see curry powder. Don’t let that put you off, the soup isn’t spicy hot – we only add 1 teaspooon after all. The end result is a soup with a strong sweet/sour combination and then a saltiness in the background. It all comes together really quickly so if you are low on time, you are looking at a meal in under 30 minutes…perfect for a busy Monday or lazy Sunday.
I hope you enjoy!
- Lentil, Feta and Red Pepper Soup
- Chicken and Corn Soup (a whole meal for the meat eaters!)
- Kid-Friendly Tomato Soup
- Super Healthy Carrot and Ginger soup that tastes SO good
- Leek and Potato soup – simple and delish!!
See, told you I love soup!!
Red Lentil and Lemon Soup
Prep Time: 10- Cook Time: 15-20 mins
- Total Time: 30 mins
Yield: 4-6 servings 1x
Print Recipe
Pin RecipeDescription
Ingredients
- 2Â tablespoons olive oil
- 1 onion, chopped
- 2 medium carrots, diced
- 4Â cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1 1/2 cups red lentils (uncooked)
- 3/4Â cup whole-kernel corn
- 6 cups vegetable stock
- Zest and juice of 1 lemon
- sea salt and freshly-cracked black pepper
Instructions
- In a large pot, add the oil, onions and carrots and allow to cook over medium heat until the onions are soft.
- Stir in the garlic, cumin and curry powder and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the lentils, corn, and vegetable stock and stir through.
- Bring the soup to a slow simmer and cook for 15-20 minutes, stirring occasionally, until the lentils are soft.
- Using a hand blender, blend until you reach a consistency between chunky and completely smooth (as you can see I left mine a little chunky!)
- Stir in the lemon juice and zest.
- Season according to taste, with salt and freshly-cracked black pepper.
- Garnish with herbs from the garden, a slice of lemon and a dash of black pepper.
Leave a Reply