I have a new favorite soup, and this Red Lentil Soup with Lemon is it! It’s super easy, budget-friendly and pantry-friendly (which is particularly helpful these days). It can be made in an Instant Pot or a Slow Cooker/Crock-Pot (directions for both are below). Bonus: it’s dairy-free, gluten-free and vegan!
Are Lentils Nutritious?
Packed with B vitamins, magnesium, zinc and potassium, lentils pack a delicious and affordable nutritious punch. They’re also made up of over 25% protein and are a great source of iron.
Lentils are edible seeds from the legume family, and you can find them in a variety of colors. This recipe uses red lentils, which are split, cook quickly and have a slightly sweet and nutty flavor.
Ingredients You’ll Need for Red Lentil Soup with Lemon
- Lentils
- Olive oil
- Onion
- Carrot
- Garlic
- Vegetable broth
- Water
- Red curry paste
- Lemon
- Ground cumin
- Salt
- Pepper
- Parsley for garnish (optional)InICti
Lentil Soup Instructions: Instant Pot
- Prep – wash the lentils; wash and chop the vegetables
- Sauté – sauté the oil, onion and carrot for 5 minutes on the sauté program on your Instant Pot
- Cook – add the remaining ingredients, stir and cover/lock the lid; set the vent to “sealing” then cook on high pressure for 8 minutes, followed by a quick release
- Blend – puree the soup using a hand immersion blender (or carefully transfer it to a traditional blender in batches) and blend until smooth.
- Finish, Serve and Enjoy! – taste and, if desired, add an additional 1 Tbsp of lemon juice + a little salt and pepper to suite your person taste. Stir and then serve in bowls, topped with a lemon slice and/or parsley to garnish. Dig in and enjoy!
Instructions: Crock-Pot
- Prep – set your crock-pot on high, close the lid and let it warm up with you prep the food
- Sauté – add the oil, onion and carrot to the crock-pot; cover and let cook for 5 minutes
- Cook – add the remaining ingredients; cook on high for about 3 hours or on low for 6 (or until the lentils are soft)
- Blend – puree the soup using a hand immersion blender (or carefully transfer it to a traditional blender in batches) and blend until smooth.
- Finish, Serve and Enjoy! – taste and, if desired, add an additional 1 Tbsp of lemon juice + a little salt and pepper to suite your person taste. Stir and then serve in bowls, topped with a lemon slice and/or parsley to garnish. Dig in and enjoy!
Pin it/save it and make it some time. Please let me know if you do. That always makes my day!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves of garlic, minced
- 2 cups dry red lentils, rinsed and picked over
- 4 cups vegetable broth
- 2 cups water
- 2 tsp red curry paste
- 2 tsp ground cumin
- 1 lemon; juice of 1 lemon (1/4 cup + 1 Tbsp)
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- salt and pepper to taste
- garnish with lemon slices and/or chopped parsley
Ingredients
|
|
- Satuee oil, onion and carrot for 5 minutes on the sautee program on your Instant Pot
- Add the rest of the ingredients, stir and cover/lock the lid
- Set the vent to "sealing" then cook on high pressure for 8 minutes, followed by a quick release.
- Blend the soup using a hand immersion blender (or carefully transfer to a traditional blender in batches) and blend to puree.
- Taste and, if desired, add an additional 1Tbsp of lemon juice + a little salt and pepper to taste then blend a little to stir it in.
© Kitchen Gone Rogue. www.kitchengonerogue.com
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