Tomato, Lentil & Orange Soup
soup
Yield
4 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
peeled and finely diced |
|
| 50 | grams |
butter
|
|
| 1 | each |
oranges
|
|
| 1 | clove |
garlic
peeled and crushed |
|
| 400 | grams |
tomatoes, canned
|
|
| 50 | grams |
lentils
red |
|
| ½ | pint |
vegetable stock
300ml |
*
|
| 1 | x |
mint leaves
freshly chopped, to serve |
*
|
| 1 | x |
orange zest
freshly grated, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
peeled and finely diced |
|
| 5E+1 | grams |
butter
|
|
| 1 | each |
oranges
|
|
| 1 | clove |
garlic
peeled and crushed |
|
| 4E+2 | grams |
tomatoes, canned
|
|
| 5E+1 | grams |
lentils
red |
|
| 237 | ml |
vegetable stock
300ml |
*
|
| 1 | x |
mint leaves
freshly chopped, to serve |
*
|
| 1 | x |
orange zest
freshly grated, to serve |
*
|
Directions
Cook the onion in butter for 10 minutes without colouring.
Grate the zest of the orange, peel it and chop (removing seeds).
Add the garlic/orange and zest.
Stir in tomatoes, lentils and stock.
Bring to the boil, then reduce heat and simmer for 20 mins.
Purée and season.
Serve with mint and zest.
