Vegan Orange Lentil Soup
This vegan orange lentil soup tastes decadent and is an absolute head turner if you’re having guests. The secret is in how simple and quick it is to make.
Some of the benefits of this vegan orange lentil soup include a high content of good nutrients like fiber, protein, minerals and vitamins. The calory count in this soup is quite low as there is virtually no fat and the only sugar in it is from the oranges. This vegan orange lentil soup has an intensely comforting yet complex flavour and the lentils give it a silkiness so perfect you would think it contained full fat cream, and lots of it. The freshness of the shredded mint gives it a great lift and adds depth to the fragrance.
It is worth noting also that this soup is very economic. The ingredients are easy to find and do not cost much. I tend to make it in large batches and store it in the freezer. It keeps in there very well.
- 200 g red lentils,
- three medium oranges or two large ones (you will need the flesh and the zest),
- six shallots,
- three large garlic cloves,
- three medium sized ripe tomatoes (you do not need to peel the tomatoes),
- vegetable stock,
- nutmeg and if you want to go all out you can add a pinch of saffron.
- 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.
- Let it cook down for a few minutes.
- Cover with vegetable stock and add your pinch of nutmeg or of saffron and bring up to the boil.
- Turn the heat down and let it simmer with the lid half way on for 20 min.
- Blend. Serve with shredded mint and a drizzle of toasted sesame seed oil on top.
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Gorgeous Katia! Lentils are great for soup, so cheap and filling.