Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, until fragrant.

Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using). Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, until the lentils are completely tender.

Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.

Stir in the lemon zest and juice until combined. Taste and season with fine sea salt and black pepper.

Serve warm, garnished with an extra fresh lemon slice if desired.

Press the 'Sauté' button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, then press 'Cancel'.

Stir in vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using). Cover the pot, set vent to 'Sealing', and cook on high pressure for 8 minutes, followed by a quick release.

Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.

Stir in the lemon zest and juice until combined. Taste and season with fine sea salt and black pepper.

Serve warm, garnished with an extra fresh lemon slice if desired.

Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker. Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until lentils are tender.

Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.

Stir in the lemon zest and juice until combined. Taste and season with fine sea salt and black pepper.

Serve warm, garnished with an extra fresh lemon slice if desired.