Lentil and orange soup

Ingredients for 4 servings:

• 250 g lentils, red
• 1 m.-sized onion(s)
• 600 ml vegetable stock
• 400 ml orange juice, freshly squeezed
• 2 tsp curry powder
• 2 tbsp sour cream
• some oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dice the onions and add them to a pan with a little oil, and sauté briefly. When they are translucent, add the lentils and 1-2 teaspoons of curry powder, and sauté briefly. Deglaze with the vegetable stock. Add the orange juice. Simmer the soup for about 12-15 minutes, stirring continuously. Season with salt and pepper, and puree. Finally, stir in the cream. Tip: Puréeing gives the soup its consistency. If you want the lentils to retain their chewiness, use more; otherwise, the soup will be a bit thin.