Name: Carrot, red lentil and orange soup
Cook time: 20 min
Total time: 20 min
Yield: 4
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

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

Serves 4

Cook

20M

For more of Emma’s recipes visit mydarlinglemonthyme.com, or find Emma on Instagram @mydarlinglemonthyme

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

1.Using a vegetable peeler, peel 3-4 large strips of peel off the orange and set aside.

2.Heat 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.

3.Stir 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.

4.Add 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).

5.If 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.