in Soup Recipes

Lentil and orange soup with pomegranate seeds

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Ingredients for 4 servings:

  • 1 onion(s)
  • 2 tbsp oil
  • 200 g lentils, red
  • 1 tsp curry powder, mild
  • 500 ml orange juice
  • 600 ml vegetable stock
  • 1 pomegranate
  • 1 tbsp crème fraîche
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Delicious! Great for guests!

Finely dice the onion and fry in 2 tablespoons of hot oil until translucent. Add the lentils and curry powder and roast for 1 minute. Deglaze with orange juice and vegetable stock and bring to a boil. Cover and simmer over medium heat for 15 minutes. Halve the pomegranate and remove the seeds from the skin. Purée the soup with a hand blender and season with salt and pepper. Stir in the crème fraîche and serve sprinkled with pomegranate seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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