Orange lentil soup

Ingredients for 1 servings:

• 200 g lentils, red
• n. B. Oil
• 1 liter of puree (orange pulp) or orange juice
• 300 g jacket potatoes (caraway jacket potatoes)
• 1 onion(s)
• n. B. Oil
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 20 peppercorns, ground
• 2 tsp herbal salt
• 1 pinch(s) of raw cane sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

gluten-free, egg-free, dairy-free, vegan

Wash the red lentils and fry them in oil; they will lose their color but will retain their shape when cooked. Add them to the saucepan with the gently simmering orange puree. Chop the caraway-coated potatoes and add them to the soup. Finely dice the onion and fry in oil until lightly browned. Add the ground spices (cumin, coriander seeds, peppercorns) and the herb salt to the onions and fry lightly, then add everything to the soup with the sugar. Now simmer the lentils for about 20-30 minutes until soft. Be careful, the puree or soup will thicken and may stick, so add orange juice or water. Season to taste if desired. The slightly bitter aftertaste of the fruit comes through well. This can be enough for two people.