Carrot, Red Lentil and Orange Soup

Recipe by Sydney Mike
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
  • Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
  • 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.
  • Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
  • Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
  • 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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