Red lentil and corn soup

Red lentil and corn soup

I use to cook lentils in many different ways. Recently I came up with this recipe becoming one of my favorites since the first time I did it.


  • ½ onion
  • 2 carrots
  • 1 clove garlic
  • vegetable stock
  • 1 cup red lentils, rinsed and picked over
  • ½ small can of sweet corn
  • 1 teaspoon ground cumin
  • ½ teaspoon curry powder
  • zest and juice of 1 small lemon
  • 1 tablespoon olive oil
  • sea salt and freshly-cracked black pepper


  1. Peel and chop the onion, carrots and garlic. Heat one tablespoon of oil in a pot over medium heat. Add the onions and carrots and sauté for 5 minutes, stirring occasionally, until they onions are soft and translucent. Add garlic and sauté for 1 more minute.
  2. Stir in the vegetable stock, lentils, corn, cumin, curry powder until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender. Turn off the heat.
  3. Puree the soup with a blender until it reaches your desired consistency. 
  4. Return the pureed soup to the pot, and stir in the lemon zest and juice until combined. Taste and season the soup with sea salt and black pepper as needed. Serve warm.

Recipe notes:

  • You can serve it with some naan bread. 
  • I keep leftovers in the freezer and then serve them with some rice.

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Red lentil and corn soup recipe