Lemon Lentil Soup (Slow Cooker or One Pot)
Lemon Lentil Soup (Slow Cooker or One Pot)
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 medium white onion diced
- 3 carrots peeled and diced
- 5-8 garlic cloves minced
- 6 cups vegetable stock
- 1 ½ cups red lentils rinsed
- 1 can corn drained
- 2 tsp ground cumin
- 1 tsp curry powder
- 1 pinch cayenne
- 1 lemon juiced
- salt and pepper
Instructions
Stove Top
- Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more 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 15 minutes, stirring occasionally, until the lentils are completely tender.
- Use an immersion blender to puree the soup contents.
- Add the lemon juice. Taste and season the soup with sea salt and black pepper as needed.
- Serve warm.
Slow Cooker
- 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 combined. (No olive oil needed.) Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender.
- Use an immersion blender to puree the soup contents.
- Add the lemon juice. Taste and season the soup with sea salt and black pepper as needed.
- Serve warm.
Notes
- Picture and recipe adapted from Gimme Some Oven: https://www.gimmesomeoven.com/lemony-lentil-soup/
- Store for up to 3 days in refrigerator or 3 months in freezer.