~240 cal for 6 servings. MFP = Lemony red lentil soup
1 tablespoon canola oil
1 medium white onion, peeled and diced
2 medium carrots, diced
5 cloves garlic, peeled and minced
6 cups vegetable stock (18 g Better than bouillon for low sodium)
2 cups red/brown lentils
2/3 cup frozen corn
2 teaspoons ground cumin
1 tbsp curry powder
(optional) pinch each of saffron and cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper
PC 15 mins HP; natural release
https://www.gimmesomeoven.com/lemony-lentil-soup/#tasty-recipes-61729