Orange and lentils soup

A bit decadent and a head turner if you’re having guests.


200 g red lentils, 3 medium oranges, 6 shallots, 3 garlic cloves, 3 medium sized ripe tomatoes, vegetable stock, nutmeg and if you want to go all out you can add a pinch of saffron (found in most asian stores).


Sweat the onions and garlic until soft in a little bit of vegetable oil.


Add the lentils, cubed and seeded oranges and orange zest, cubed tomatoes, and lentils and let it cook down for a few minutes. Cover with vegetable stock and bring up to the boil.

Let it simmer for 20 min. Blend. Serve with shredded mint on top.


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