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Add a photoRaciónes: 6
Ingredientes
- 2 x onions minced
- 3 Tbsp. extra virgin olive oil
- 500 gm carrots roughly minced
- 125 gm orange lentils
- 1 x salt and freshly grnd black pepper
- 1 1/5 lt well flavoured vegetable stock
- 1 x orange grated zest and juice
- 1 Tbsp. coriander freshly minced salsa:
- 1 Tbsp. white mustard seeds
- 1 x orange grated zest and minced flesh
- 2 x tomatoes seeded and minced
- 1 clv garlic finely minced
- 4 x spring onions trimmed and minced
- 1 sm green pepper seeded and finely minced
- 1 Tbsp. coriander freshly minced
Direcciones
- Cook the onions in the oil in a large covered pan on the floor of the roasting oven.
- Add in the carrots and cook covered for a further 5 min.
- Stir the lentils into the pan with some seasoning and the stock.
- Bring quickly to the boil on top of the aga then cover and cook for 2 12/ to 3 hrs on the floor of the simmering oven.
- Prepare the salsa while the soup is cooking.
- Heat a frying pan on the boiling plateuntil proportionately warm then dry fry the mustard seeds till starting to pop. Allow to cold slightly then mix them with the remaining salsa ingredients and a little salt and pepper.
- Leave the salsa to stand for at least 1 hour before serving.
- This allows the flavours to blend.
- Liquidise the soup with the orange zest then repeat it before serving if necessary.
- Stir in the orange juice and coriander at the last moment then serve the soup with a good spoonful of salsa in each serving.
- A vibrant orange soup with a very bright flavour. Served with a hearty hunk of fresh bread this soup makes a meal in itself.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 124 | |
| Calories from Fat 68 | 55% |
| Total Fat 7.72g | 10% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 399mg | 11% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.01g | 4% |
| Protein 2.08g | 3% |
