Lemony Lentil Soup
Serves: 5 servings (about 2 cups each)
  • 1 Tbsp extra-virgin olive oil
  • 1 onion, diced
  • 2 medium carrots, diced
  • 5 cloves garlic, minced
  • 6 cups low-sodium vegetable stock
  • 1½ cups red lentils, rinsed and picked over
  • ⅔ cup whole-kernel corn
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • pinch of cayenne
  • ½ tsp salt
  • ½ tsp freshly-cracked black pepper
  • zest and juice of 1 lemon
  1. Heat oil in a large stockpot over medium-high heat. Once hot, add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are tender and translucent. Add garlic and sauté for 30-60 seconds or until fragrant.
  2. Add the vegetable stock, lentils, corn, cumin, curry powder, cayenne, salt, and pepper; mix until combined. Bring to a simmer. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
  3. Using an immersion blender or traditional blender working in batches, puree the soup until it reaches your desired consistency. Return pureed soup to the pot, and stir in the lemon zest and juice until combined.
Recipe from Gimme Some Oven
Nutrition Information
Serving size: ~2 cups Calories: 287 Fat: 3.4 Carbohydrates: 49.2 Sugar: 9.0 Sodium: 518 Fiber: 11.0 Protein: 15.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2018/11/lemony-lentil-soup/