Ingredients
-
Olive oil
1 tbs
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Medium white onion, diced
1
-
Medium carrots, diced
2
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Garlic cloves, minced
5
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Vegetable (or chicken) stock
6 cup
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Red lentils
3/2 cup
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Whole-kernel corn
2/3 cup
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Cumin, ground
2 tsp
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Curry powder
1 tsp
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Saffron (optional)
a pinch
-
Cayenne (optional)
a pinch
-
Small lemon, zested and juiced
1
Preparation
- Sauté - heat oil in large stockpot over medium-high heat. Add diced onions and carrots and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for one more minute, until fragrant
- Simmer - Stir in stock, lentils, corn, cumin, curry powder, and saffron and cayenne if using them. Continue cooking until it reaches a simmer, then cover and cook for 15 minutes, stirring occasionally until lentils are tender.
- Blend (optional) - Purree the soup until it reaches the desired consistency
- Season - Stir in lemon zest and juice. Taste and season with salt and pepper as needed
- Serve - Serve warm, garnished with an extra lemon slice
Source: https://www.gimmesomeoven.com/lemony-lentil-soup/