John Myers
Orange-lentil Soup with Pomegranate Topping
The perfect orange-lentil soup with pomegranate topping recipe with a picture and simple step-by-step instructions.
- 50 g Red lenses
- 1 small Onion
- 1 Bit Ginger
- Sunflower oil
- 0,5 tsp Curry powder
- 150 ml Freshly squeezed orange juice
- 200 ml Vegetable broth ….. link see below …..
- Salt
- Black pepper from the mill
- 1 tbsp Pomegranate seeds
- 1 tbsp Creme fraiche Cheese
- 1 tbsp Chives
- Peel and finely dice the onion. Peel the ginger and also finely dice it.
- Heat sunflower oil and sweat the onion and ginger briefly, add the lentils and curry powder and sauté briefly. Then deglaze with the hot vegetable stock and orange juice and simmer gently on a low heat for a good 15 minutes.
- In the meantime, remove the seeds from the pomegranate and set aside. Cut some chives into fine rolls.
- When the lentils are soft (they almost disintegrate by themselves) then puree everything nicely and season with salt and pepper.
- Put the hot soup in a soup cup and garnish with a dollop of crème fraîche, the pomegranate seeds and some chives ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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