Lemony Lentil Soup

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• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 2 medium carrots, diced
• 1 stalk celery, chopped
• 5 cloves garlic, peeled and minced
• 6 cups vegetable stock (or chicken stock)
• 1 1/2 cups red lentils, rinsed and picked over
• 2 cups whole-kernel corn
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• (optional) pinch each of saffron and cayenne
• (Optional) 3 pieces cooked bacon, crumbled
• zest and juice of 1 small lemon
• Sauté the veggies. Heat oil in a large stockpot over medium-high heat.  Add onion, carrots, & celery and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
• Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne and bacon, if using) 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.
• Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
• Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

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