Hearty Lentil Orange Soup
The orange juice in this soup lightens up the robust taste of lentils
Recipe provided courtesy of the Florida Department of Citrus.
- In a soup pot, heat oil over medium heat and cook onion, garlic, jalapeno, chili powder and cumin for 5 minutes or until softened. Add lentils and stir to coat well for 1 minute.
- Add orange juice and 500 ml (2 cups) of the vegetable stock and bring to a boil. Cover and simmer for about 20 minutes or until lentils are tender. Stir in remaining stock and heat through.
- Serve in shallow soup bowls with a dollop of yogurt.
250 ml (1 cup) per serving: Calories: 243, Protein: 15 g, Total fat: 2 g, Saturated fat: 0 g, Cholesterol: 1 mg, Carbohydrate: 43 g, Fibre: 7 g, Sodium: 220 mg, Potassium: 760 mg