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
Sauté the veggies (optional). Press the “Sauté” button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the 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 (plus saffron and cayenne, if using) until combined. Cook on high pressure for 8 minutes, followed by a quick release.
Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.
Stir in the lemon zest and juice until combined. 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.
https://www.gimmesomeoven.com/lemony-lentil-soup/#tasty-recipes-61729