October is officially fall where I live in the Pacific Northwest. The days are getting shorter fast, and this time of year is always wet and chilly in Oregon. In our household, that means it is officially time for soup!
I’m a huge fan of soups and love the way one dish can be an entire, warm, comforting meal. Split pea soup was one of the first recipes I mastered after graduating college, and I recently discovered a passion for potato leek soup. Really the list of my favorites goes on and on. A ramen shop recently opened up in my town and I’m totally in love–since that’s one soup I’m not sure I’ll ever master at home.
Never say never, though, since I’m usually open to experimenting. My favorite middle eastern restaurant stopped carrying soups when they switched to all take-out last year, so I went on a hunt to find a good lemon yellow soup recipe of my own.
I experimented with a few variations, but really enjoy the recipe I found on Gimme Some Oven. The website gives instructions for the crock-pot, which I thought I would use, since I’m a fan of making stuff ahead of time. However, red lentils cook much faster than most peas or beans, so I’ve only done the stove top version. By the time the veggies are sauteed, the soup is nearly done.
I’ve simplified the recipe some, and don’t use all the spices, though it still has a rich warm flavor–perfect for a chilly fall day!
Here is my take on this recipe–
- 2 tablespoons olive oil
- 2 medium onions, peeled and diced
- 4 medium carrots, diced
- 10 cloves garlic, peeled and minced
- 12 cups vegetable stock (or chicken stock)
- 3 cups red lentils, rinsed
- 4 teaspoons ground cumin
- 2 teaspoons curry powder
- zest (optional) and juice of 2 lemons (I use fresh bottled lemon juice, not from concentrate)
- salt and pepper to taste
Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute.
Add the vegetable stock, lentils, corn, cumin, curry powder. Bring to a boil and then simmer for 15 minutes, until the lentils are nice and tender.
Remove from heat and add lemon juice, and optional zest and salt and pepper.
I’ll often skip the salt and pepper in the pot, and let my family add them at the table. Some of my kids like to add frozen corn as a way to cool it down, and I always add a little extra lemon juice to my bowl for a stronger lemon flavor.
If you try out this recipe, let me know what you think! Or if you have any favorite soups to share, I’m always looking for another recipe to add to the rotation.
Jaycee Jarvis has been an avid romance reader since devouring all the Sweet Dreams books her middle school library had to offer. Also a fantasy fan from an early age, she often wished those wondrous stories had just a bit more kissing. Now she writes stories with a romantic heart set against a magical backdrop, creating the kind of book she most likes to read.
When not lost in worlds of her own creation, she resides in the Pacific Northwest with her husband, three children and a menagerie of pets.
Jaycee is a Golden Heart® finalist and author of the Hands of Destin series. The award winning first book in that series, Taxing Courtship, released in June 2018. The final book in that series, Crowning Courtship, came out in May 2021.
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