![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2013\/02\/Lemony-Lentil-Soup-683x1024.jpg\")
<\/p>\nLemony Lentil Soup<\/p>\n
<\/p>\n
1 tablespoon olive oil<\/p>\n
1 medium white onion, peeled and diced<\/p>\n
2 medium carrots, diced<\/p>\n
5 cloves garlic, peeled and minced<\/p>\n
6 cups vegetable stock (or chicken stock)<\/p>\n
1 1\/2 cups red lentils, rinsed and picked over<\/p>\n
2\/3 cup whole-kernel corn<\/p>\n
2 teaspoons ground cumin<\/p>\n
1 teaspoon curry powder<\/p>\n
(optional) pinch each of saffron and cayenne<\/p>\n
zest and juice of 1 small lemon<\/p>\n
fine sea salt and freshly-cracked black pepper<\/p>\n
<\/p>\n
Saut\u00c3\u00a9 the veggies (optional). Press the \u00e2\u20ac\u0153Saut\u00c3\u00a9\u00e2\u20ac\u009d button on your Instant Pot.\u00c2\u00a0 Add oil and let it heat until shimmering. Add onion and carrots and saut\u00c3\u00a9 for 5 minutes, stirring occasionally, until the onions are soft and translucent.\u00c2\u00a0 Add garlic and saut\u00c3\u00a9 for 1 more minute, stirring occasionally, until fragrant.\u00c2\u00a0 Press \u00e2\u20ac\u0153Cancel\u00e2\u20ac\u009d. Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to \u00e2\u20ac\u0153Sealing\u00e2\u20ac\u009d. Cook on high pressure for 8 minutes, followed by a quick release. Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.\u00c2\u00a0 (If using a traditional blender, please see notes below.) Season. Stir in the lemon zest and juice until combined.\u00c2\u00a0 Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed. Serve. Serve warm, garnished with an extra fresh lemon slice if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemony Lentil Soup 1 tablespoon olive oil 1 medium white onion, peeled and diced 2 medium carrots, diced 5 cloves garlic, peeled and minced 6 cups vegetable stock (or chicken stock) 1 1\/2 cups red lentils, rinsed and picked over 2\/3 cup whole-kernel corn 2 teaspoons ground cumin 1 teaspoon curry powder (optional) pinch each of saffron and cayenne zest and juice of 1 small lemon fine sea salt and freshly-cracked black pepper Saut\u00c3\u00a9 the veggies (optional). Press the…<\/p>\n