1-Start by rinsing 1 1/2 cups of red lentils under cold water until the water runs clear, which helps remove any starch and ensures a smoother soup. In a large pot, heat 1 tablespoon of olive oil over medium heat and add 1 medium diced white onion, 2 diced medium carrots, and 5 minced garlic cloves. Sauté these vegetables for about 5 minutes until they soften and release their aromas.

2-Next, stir in 2 teaspoons of ground cumin, 1 teaspoon of curry powder, and a pinch each of cayenne and saffron if you’re adding them for that extra kick. Pour in 6 cups of vegetable or chicken stock and bring the mixture to a boil. Add the rinsed lentils and 2/3 cup of whole-kernel corn, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender.

3-Once everything is cooked through, you can optionally puree the soup to your desired consistency using an immersion blender for a creamier texture. Finish by mixing in the zest and juice of 1 small lemon, then season with salt and black pepper to taste. This step-by-step approach works whether you’re using a stovetop, pressure cooker, or slow cooker, making it versatile for all home cooks.