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Lemony Golden Lentil Soup

Carmen Mbwana
Print Recipe Pin Recipe
Course Main Course
Servings 6 people

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup dry yellow lentils rinsed and drained
  • 1 large onion finely chopped
  • 4 carrots sliced into circles
  • 3 celery stalks chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 4 cups vegetable or chicken bone broth
  • 1 can 14 oz diced tomatoes, undrained

Add at the end:

  • 1 can coconut milk Sub for 1 cup heavy whipping cream
  • 1 lemon zested and juiced Add an extra lemon for a little more lemony flavor
  • Few handfuls of fresh or frozen spinach Finely chopped kale works too
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish optional

Instructions
 

  • Add olive oil, chopped onion, carrots, celery, and garlic into the Instant Pot.
  • Stir in the dry yellow lentils, ground turmeric, ground cumin, ground coriander, ground paprika, and cayenne pepper. Mix well to coat the lentils and vegetables with the spices.
  • Add the broth and undrained diced tomatoes to the Instant Pot.
  • Secure the lid on the Instant Pot and set it to "Manual" or "Pressure Cook" mode for 10 minutes. Ensure the steam valve is sealed.
  • Allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully quick-release any remaining pressure.
  • Open the Instant Pot and season the soup with salt and pepper to taste. Stir in lemon zest and juice and coconut milk. Add spinach if using. Adjust the spice levels if needed by adding more cayenne pepper for heat.
  • Optional: For a creamier texture, use an immersion blender to partially blend the soup, leaving some lentils and vegetables whole.
  • Ladle the Instant Pot Golden Lentil Soup into bowls. Garnish with fresh cilantro or parsley if desired. Serve with lemon wedges on the side for a burst of citrus flavor.

Notes

Stovetop directions: 
  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
  2. Add Lentils and Spices: Stir in the dry yellow lentils, ground turmeric, ground cumin, ground coriander, ground paprika, and cayenne pepper. Mix well to coat the lentils and vegetables with the spices.
  3. Pour in Broth and Tomatoes: Pour in the vegetable broth and add the undrained diced tomatoes. Bring the soup to a boil, then reduce the heat to simmer. Cover and let it cook for about 25-30 minutes or until lentils are tender.
  4. Season and Adjust: Season the soup with salt and pepper to taste. Adjust the spice levels if needed by adding more cayenne pepper for heat. Add lemon juice/zest and coconut milk. Stir in spinach/leafy greens if using. 
  5. Blend (Optional): For a creamier texture, you can use an immersion blender to partially blend the soup, leaving some lentils and vegetables whole.