Tomato, lentil and orange soup

    30 min

    A fast, flavourful and filling soup made with red lentils, tomatoes and fresh orange segments. Perfect for when you need a boost of vitamin C in the colder months! It's nice as a chunky soup but you can blend it if you prefer. Garnish with freshly chopped mint.


    County Antrim, Northern Ireland, UK
    7 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 small onion, diced
    • 1 garlic clove, crushed
    • 1 large orange, zest reserved, peeled and segmented
    • 75g red lentils
    • 1 (400g) tin of chopped tomatoes
    • 450ml vegetable or chicken stock
    • Salt and pepper, to taste
    • Freshly chopped mint (optional)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the olive oil and butter in a medium saucepan over medium heat; add onion and cook gently for 5-7 minutes, stirring regularly until golden in colour.
    2. Stir in the crushed garlic, orange zest and orange segments (as well as any of the fresh juice from the orange).
    3. Add red lentils, chopped tomatoes and stock. Bring to the boil; reduce the heat and simmer for 15 to 20 minutes or until lentils have softened.
    4. Season to taste; serve as is or blend into a smooth soup. Garnish with freshly chopped mint.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)