Bright, warming, and effortlessly wholesome, this Lemony Lentil Soup comes together in under an hour and is packed with red lentils, sweet carrots, corn, and a fragrant blend of cumin, curry, and citrus. Three cooking methods—stovetop, Instant Pot, and slow cooker—make it easy to fit any schedule.

Ingredients

1 tablespoon olive oil
1 medium white onion, diced
2 medium carrots, diced
5 garlic cloves, minced
6 cups vegetable (or chicken) stock
1 ½ cups red lentils, rinsed and picked over
⅔ cup whole‑kernel corn (fresh, frozen, or canned and drained)
2 teaspoons ground cumin
1 teaspoon curry powder
Optional: pinch each saffron and cayenne pepper
Zest and juice of 1 small lemon
Fine sea salt and freshly cracked black pepper, to taste

Instructions

Stovetop

Sauté Veggies
Heat olive oil in a large stockpot over medium‑high heat. Add onion and carrots; cook 5 minutes until softened. Stir in garlic and cook 1 minute more.
Simmer
Pour in stock, lentils, corn, cumin, curry powder, and (optionally) saffron and cayenne. Bring to a gentle boil, then cover, reduce heat, and simmer 15 minutes, stirring occasionally, until lentils are tender.
Blend (Optional)
Purée part or all of the soup with an immersion blender (or carefully in batches in a standard blender) to your preferred smoothness.
Season & Serve
Stir in lemon zest and juice. Taste and adjust with salt and pepper. Ladle into bowls and garnish with extra lemon slices if you like.

Instant Pot

Sauté (Optional) – Set to Sauté. Heat oil; cook onion and carrots 5 minutes, then garlic 1 minute. Press Cancel.
Pressure Cook – Add remaining ingredients except lemon, salt, and pepper. Seal and cook on High Pressure for 8 minutes. Quick‑release.
Blend & Finish – Purée if desired, stir in lemon zest/juice, season, and serve.

Slow Cooker

Combine & Cook – Add all ingredients except olive oil, lemon, salt, and pepper to the slow‑cooker. Cover and cook 2–3 hours on High or 5–6 hours on Low until lentils are soft.
Blend & Finish – Purée to taste, stir in lemon zest/juice, season, and serve.

Why You’ll Love This Recipe

Zesty twist – Fresh lemon lifts the earthy lentils.
Pantry‑friendly – Mostly shelf‑stable staples.
Protein‑packed – Red lentils cook quickly yet add plenty of plant protein.
Flexible cooking – Choose stovetop, pressure cooker, or slow cooker.

Tips

Rinse lentils to remove dust and prevent cloudiness.
Adjust thickness with extra stock after blending.
Blend only half the soup for a creamy body while keeping some hearty texture.
Add lemon at the end—cooking it too long can dull its brightness.

Variations and Substitutions

Make it smoky: Swap cumin for smoked paprika or add chipotle powder.
Add greens: Stir in spinach or kale during the last 2 minutes.
Different legumes: Substitute yellow or brown lentils (increase simmer time to 25–30 minutes).
Extra veggies: Diced zucchini, sweet potatoes, or bell peppers fit right in.
Creamy finish: Swirl in coconut milk or Greek yogurt just before serving.

FAQs

Can I freeze it?
Yes—cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.

Why red lentils?
They cook fast and break down into a silky texture, perfect for puréed soups.

Too thick?
Stir in hot stock or water, a ½ cup at a time, until the desired consistency is reached.

No immersion blender?
Transfer small batches to a countertop blender, venting the lid and covering with a towel to prevent splatters.

Serving

Garnish with a squeeze of extra lemon, chopped parsley or cilantro, or a drizzle of olive oil.
Serve alongside warm pita, crusty sourdough, or a simple green salad.

Suggestions

Meal prep: Make a double batch Sunday; lunches are set for the week.
Spice swap: Replace curry powder with ras el hanout for a North‑African flair.
Protein boost: Top each bowl with grilled shrimp or shredded rotisserie chicken for omnivores.

Enjoy the bright, comforting flavors! Let me know if you’d like this in a printable PDF or paired with other dishes for a complete menu.