Fragrant Lemon Lentil Soup

Lentils hold a cherished spot in my pantry. There are about 4 varieties at all times in there but red lentils seem to be the star in my kitchen. The number or recipes I can create from red lentils is truly surprising. With only 4 ingredients and a well stocked spice rack, I can made dozens of different recipes.

These four essential ingredients are:

• Red lentils

• Carrots

• Onions

• Garlic

The beauty of these core components lies in their remarkable ability to remain fresh in your fridge for weeks!

Ok back to the lentil soup recipe I promised you. My favourite lentil recipe is this fragrant lemon lentil soup which can be enjoyed all year round.

Fragrant Lemon Lentil Soup - Serves 4-6

Ingredients:

• 1 tablespoon of extra virgin olive oil

• 1 medium white onion, peeled and diced

• 2 medium carrots, diced

• 3 cloves of garlic, peeled and minced

• 6 cups of vegetable stock

• 1 1/2 cups of red lentils, thoroughly rinsed

• 1 cup of whole-kernel corn

• 2 teaspoons of ground cumin

• 1 teaspoon of curry powder

• 1/2 teaspoon of red pepper flakes

• A pinch of saffron

For garnish:

• Zest and juice of 1 lemon

• Freshly-cracked black pepper

• Cilantro (optional)

Instructions

Sauté the Vegetables: Heat some oil in a large pot over medium-high heat. Add onions and carrots. Cook for about 5 minutes, until the onions are soft. Add garlic and cook for 1 more minute.

Spice it up: add cumin, curry powder, red pepper flakes and saffron, mix until contents are coated.

Simmer: Mix in vegetable stock, lentils and corn - Bring it to a simmer, then cover and cook for 15 minutes until the lentils are soft

Optional: You can use a hand blender for a smoother soup (my preference). Be careful if you’re using a regular blender and wait till your soup cools down a bit.

Garnish: Add lemon zest and juice. Top with cilantro (optional) salt and pepper to your liking.

Serve: Serve it hot and with a side of whole wheat bread

Adapted from Gimme some Oven, Lemony Lentil Soup