Fruity red lentil soup

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 3 carrots
• 250 g lentils, red
• 1 liter of water
• e.g. vegetable broth, instant, or stock cubes
• some ginger root
• 1 pomegranate
• 1 can of tangerine(s)
• 150 ml orange juice
• ½ liter of water
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and carrots and cut into pieces. Wash the lentils. Peel and chop the ginger (if you like). Divide the pomegranate and remove the seeds. Place the potatoes, carrots, and lentils in a pot and fill with about 1 liter of water. Bring to a boil and simmer for about 15 minutes. Add the broth and ginger and bring back to a boil briefly. Add the mandarin oranges and their juices and the orange juice. Puree everything and add a little more water depending on the desired thickness of the soup. Add the pomegranate seeds and season with salt and pepper. The ginger adds a pleasant spiciness and provides a good, but not excessive, contrast to the sweetness of the soup. The color is a vibrant orange. If you want to serve the soup as an appetizer, make it a little thinner. It’s very filling. Tip: The pomegranate can be replaced with cranberries.