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Lemony Lentil Soup

This came from with some variation.

Splash of cooking oil (recipe recommends olive oil)
1 cup diced carrot
1 cup diced onion (I used frozen chopped)
5 cloves minced garlic
6 cups veggie stock (I used Better than Bouillon)
2 cups red lentils (14 oz bag)
2/3 cup corn (I used frozen)
2 tsp cumin
2 tsp curry powder (recipe said 1.5, I screwed up and read wrong line and put in 2)
pinch saffron
pinch cayenne
2 tbsp lemon juice
(recipe recommended lemon zest but I didn’t have on hand)

Heat pot in sauce mode; when hot, add a splash of oil and cook onions and carrots in them for 5 min or until onion is soft.  Add garlic and sauce for another minute or so.  Add all other ingredients except lemon; pressure cook for 8 minutes.  Allow natural release for at least 10 minutes then open.  blend a bit with immersion blender to create a creamy texture.  Stir in lemon juice.

Results:  Not bad.  A bit too intense, flavor-wise.  Maybe make a weaker broth base next time, and cut back a touch on the curry powder.  Also maybe up the lemon or add in lemon zest next time.  The texture was quite thick, especially on reheating.  I think it might be good to add a bit more liquid to have more of a soup-like texture.

For next time:
Acquire lemon zest
Add 2 cups additional water
use a bit less curry powder


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