Can I make lemon lentil soup in an Instant Pot?

Yes. To make this recipe in pressure cooker, use the Saute function to cook the onion, garlic and carrot in the oil for a few minutes then add the remaining ingredients, seal the Instant Pot and cook on High Pressure for 7 minutes. Let the pressure release naturally for 10 minutes then release any remaining pressure. You can enjoy as is or use an immersion blender to create thickness and texture.

Can I make this in a slow cooker?

Yes. Add everything to a crockpot and cook on high for 3-4 hours or low for 5-6 hours. Proceed with the blending and enjoy.

Can you freeze lemon lentil soup?

Yes. To freeze, let it cool transfer to an airtight container or freezer ziplock bag and freeze up to 3 months. Thaw in the fridge Reheat in a pot on the stovetop or in the microwave. The soup will thicken after storing, so stir in additional water or broth to adjust the consistency if desired.

How long does lemon lentil soup keep?

Leftover soup can be stored in an airtight container in the fridge for up to 5 days. Reheat in a pot on the stove top or in individual portions in a microwave-safe bowl in the microwave.

Easy Lemon Lentil Soup with Turmeric

Name: Easy Lemon Lentil Soup
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp extra-virgin olive oil (15 ml); 1 medium onion, diced (255 g, approx. 2 cups); 2 carrots, peeled & diced (205 g, approx. 1 ⅔ cups); 4 garlic cloves, minced or grated (27 g, 1 heaping tbsp ); 1 tbsp tomato paste (25 g); 2 tsp ground cumin; ½ tsp ground coriander; ½ tsp smoked paprika; ½ tsp ground turmeric; 6 cups vegetable stock (1.5 L); 1 ½ cup of red lentils, rinsed (285 g); 3 tbsp fresh lemon juice (45 ml); 1 tsp lemon zest; ¼ cup cilantro, roughly chopped (12 g); salt and black pepper, to taste

Description

Middle Eastern-inspired lemony lentil soup with garlic and turmeric that’s sure to be a new favorite.

Ingredients

1 tbsp extra-virgin olive oil (15 ml)
1 medium onion, diced (255 g, approx. 2 cups)
2 carrots, peeled & diced (205 g, approx. 1 ⅔ cups)
4 garlic cloves, minced or grated (27 g, 1 heaping tbsp )
1 tbsp tomato paste (25 g)
2 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp ground turmeric
6 cups vegetable stock (1.5 L)
1 ½ cup of red lentils, rinsed (285 g)
3 tbsp fresh lemon juice (45 ml)
1 tsp lemon zest
¼ cup cilantro, roughly chopped (12 g)
salt and black pepper, to taste

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Instructions

Heat 1 tbsp oil (use water or broth for oil-free) in a large pot over medium heat.
Add the onions, carrots and garlic and a pinch of salt and pepper. Cook, stirring occasionally, for 6-8 min, until softened.
Stir in the tomato paste, cumin, coriander, smoked paprika and turmeric. Cook, stirring constantly, for 30 seconds, until fragrant.
Add stock and lentils and season with another pinch of salt and pepper.
Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 15-18 min, until lentils are tender.
Using an immersion blender, or regular blender, blend half the soup until smooth. Return soup to the pot, if using a regular blender.
Add 1 tsp lemon zest and 3 tbsp lemon juice, then stir to combine.
Taste and season with salt and pepper, if necessary.
Serve with fresh cilantro.

Notes

Storing: Let cool then store in the fridge for up to 1 week or freeze for up to 3 months. Thaw in the fridge if frozen. Reheat on the stovetop or in the microwave until heated through, adding additional stock or water to adjust the thickness, if needed.

Nutrition

Serving Size: 1/4 of recipe
Calories: 347
Fat: 6 g
Carbohydrates: 61 g
Fiber: 11 g
Protein: 19 g

Keywords: lemon lentil soup, red lentil soup with lemon