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(Experiment 230 )Lemon lentil soup

This is a nice recipe inspired by a recipe in a magazine ( sorry didn’t write down where I took it from).  I am personally not a huge fan of lentils except in soups. This one makes a lemony Mulligatawny-ish soup that is very enjoyable. 

Highly recommend you add freshly chopped coriander at the end, it brings it to another level. 

You need

  • 6cup vegetable broth
  • 285g red lentils
  • 2 carrots diced
  • 125g corn (frozen or canned work)
  • oil
  • salt & pepper
  • 4 garlic cloves minced
  • 1 1/2tsp cumin
  • 1tsp curry powder
  • 1 onion diced
  • 1 lemon ( zest and juice)
  • (optional) fresh coriander


  1. First, start with the lentils. You want to rinse them until the water is clear. Reserve 
  2. In a large pot over medium heat, add the oil, carrots and onions. Cook for about 3 minutes and add the garlic, cook for another minute. 
  3. Add the broth, corn, lentil, curry and cumin, stir and bring to a boil. Reduce to simmer, cover and cook for about 15 minutes. Give it a stir midway. 
  4. Add half the lemon juice & zest, stir and do a taste test. Add more lemon juice to your taste, I find the sweet spot is half to 3/4 of a lemon.
  5. Adjust seasoning with salt and pepper. Using a hand blender, blend it for 30-45 seconds, 80 will blend but still leave a few corn bits intact, which I personally enjoy. If you don’t, blend it all the way. 

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