Lentil and orange soup

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onion and sauté in the oil until translucent. Now add the lentils with the curry powder and sauté for 1 minute. Then add the vegetable stock and orange juice and bring everything to a boil. Cover and simmer over medium heat for about 15 minutes. In the meantime, halve the pomegranate and remove the seeds from the skin. Finally, purée the soup with a hand blender until smooth and season with salt and pepper. Before serving, stir in 2 tablespoons of crème fraîche and sprinkle with the pomegranate seeds.