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(Experiment 230 )Lemon lentil soup

Ingredients

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

Instructions

  • First, start with the lentils. You want to rinse them until the water is clear. Reserve
  • 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.
  • 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.
  • 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.
  • 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.