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Sunday, 27 November 2016

Red lentil, tomato and orange soup

I am writing this recipe watching ‘Cloudy with a Chance of Meatballs’ and eating some mars bar rice crispie, could literally not be more food now if I tried.*

This is my Mum’s recipe. It is one of the most comforting, warmest and most delicious soups on the planet. It is also surprisingly uncomplicated to make.

This recipe gets a bit non-linear. I know that is not so acceptable with recipes and food writing, but it is just how my brain is working at the moment. (I’ve been thinking about Kurt Vonnegut a lot lately).

Serves probably 6


225g red lentils
1 large carrot, sliced
1 onion, sliced
1 tbsp olive oil
1 or 2 garlic cloves, crushed or chopped
1 can chopped tomatoes
1 orange
400ml veg stock (you might need to add more water)
salt and pepper

goes really well with a crunchy garlic-y crouton


Peel the orange with a vegetable peeler. take care when doing this as oranges are strange things to peel, and so some finger stabbing/peeling may occur (it is worth it though). Use a pointy-ish teaspoon or similar implement to scrape the white pith out of the back of the orange peel. This is the only tedious bit of this recipe, and in the right frame of mind, it can be oddly satisfying. Juice the orange and save the juice for later.

In a large saucepan, heat the oil and lightly fry the onion slices. If you start this off before you start scraping the orange peel pith, then by the time you are done, the onions should be lightly browned, and ready to go. Add the garlic when you are about halfway through the orange peel.

Add the rest of the ingredients (except the salt and pepper), bring to the boil, cover and simmer for about 30-45 minutes, or until the carrots and lentils are cooked. Check it periodically and add a bit more water if needed.

Add the orange juice, blitz the soup, and season to taste.

*of course one can always be more foodie