Lemony red lentil soup

~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