Lemon and Lentil Soup Recipe

Lemon and Lentil Soup

Fresh lemon brings zest and refreshment to this summer soup. Top your bowl with fresh herbs or yogurt for even more flavor.

Serves: 6Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable stock
  • 1 1⁄2 cups red lentils
  • 1 cup corn
  • 2 tsp. ground cumin
  • 1 tsp. curry powder
  • 1 lemon, zested and juiced, plus slices to garnish
  • 1 tsp. salt
  • 1⁄2 tsp. pepper

Directions

  • In a large pot over medium-high heat, add olive oil. Once hot, add onion and carrots; cook until tender. Stir in garlic and cook until fragrant.
  • Add stock, lentils, corn, cumin and curry powder. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, until lentils are tender.
  • 3Use an immersion blender or transfer to a blender to puree the soup until smooth. Stir in lemon zest and juice, salt and pepper.
  • Serve with slices of lemon and refrigerate leftovers.

Serves: 6

Ingredients

  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable stock
  • 1 1⁄2 cups red lentils
  • 1 cup corn
  • 2 tsp. ground cumin
  • 1 tsp. curry powder
  • 1 lemon, zested and juiced, plus slices to garnish
  • 1 tsp. salt
  • 1⁄2 tsp. pepper

Directions

  • In a large pot over medium-high heat, add olive oil. Once hot, add onion and carrots; cook until tender. Stir in garlic and cook until fragrant.
  • Add stock, lentils, corn, cumin and curry powder. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, until lentils are tender.
  • 3Use an immersion blender or transfer to a blender to puree the soup until smooth. Stir in lemon zest and juice, salt and pepper.
  • Serve with slices of lemon and refrigerate leftovers.