lemony lentil curry soup

Soup // Mains // 4-6 servings

1 tablespoon olive oil

1 medium white onion, peeled and diced

2 medium carrots, diced

2 heaped teaspoon minced garlic (Jarred)

6 cups vegetable stock

1 1/2 cups split red lentils, rinsed and picked over

2/3 cup whole-kernel corn (Frozen)

2 teaspoons ground cumin

1 teaspoon curry powder

zest and juice of 1 small lemon

sea salt and freshly-cracked black pepper

Heat the oil in a large stockpot over med-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until 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 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.

Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.

You may need to do this in batches if you’re using a traditional blender.

And always be careful, since hot liquids expand while blending. (I like to leave my soup slightly chunky, but you can make yours as smooth as you’d like.)

Return the pureed soup to the pot, and stir in the lemon zest and juice until combined.

Serve warm. Top with salt and pepper if desired.