Carrot, Red Lentil and Orange Soup |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe was found in the 2008 cookbook, Fruit! Ingredients:
2 tablespoons olive oil |
1 onion, peeled, chopped |
1 bay leaf |
2 celery ribs, trimmed, chopped |
1 lb carrot, peeled, chopped |
1/2 cup red lentil, rinsed |
1 (14 ounce) can tomatoes, diced |
2 1/2 cups vegetable stock |
1 cup fresh orange juice (a cup!) |
1/2 teaspoon orange zest, minced |
1 dash salt |
1 dash ground black pepper |
4 tablespoons plain yogurt |
4 teaspoons fresh parsley, chopped |
Directions:
1. In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
2. Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
3. Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
4. Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
5. Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
6. To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!
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