For more of Emma's recipes visit mydarlinglemonthyme.com, or find Emma on Instagram @mydarlinglemonthyme
Carrot, red lentil and orange soup
Red lentil and carrot soup has long been a favourite ingredient combo, not only for its beautiful flavour but also for its use of simple, cheap ingredients. Created by Emma Galloway for Taste magazine
- 20 mins cooking
- Serves 4
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Ingredients
- 1 orange
- 2 tablespoon olive oil
- 1 onion, finely diced
- 2 clove garlic, crushed
- 3 carrots, peeled and grated
- 200 gram red lentils, rinsed and drained
- 1.25 litre vegetable stock
- fine sea salt
Method
- 1Using a vegetable peeler, peel 3-4 large strips of peel off the orange and set aside.
- 2Heat olive oil in a large saucepan over medium-high heat. Sauté onion, stirring often for 3-4 minutes or until tender. Add garlic and cook for a further 30 seconds before adding carrot and red lentils.
- 3Stir and add vegetable stock and orange peel. Bring to a simmer, partially cover with a lid, reduce heat slightly and cook for 10-15 minutes or until the carrot and lentils are soft.
- 4Add the juice from half of the orange and season well with sea salt and black pepper (if you’re not using homemade stock it may already be salty enough).
- 5If you have the inclination, you can pick out the pieces of orange peel, or do as I do and just let your guests know they might be in for a surprise or two! Serve hot.
Notes
- If you’re not using homemade stock you can use 1 litre of stock plus 1 cup of water to save buying two lots.
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