Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 large carrots
- 4 ounces of orange lentils
- 1 large onion
- 2 large tomatoes
- 2 pints of vegetable stock.
- =
Directions
Chop the onion into medium size pieces and place into a saucepan. Use non stick
Fry the onions until they are soft and translucent then add the carrots
Add all the stock and bring to the boil.
Turn the heat down to a simmer and add the lentils, cover with a lid and leave to simmer for 15 minutes.
The lentils will go soft and absorb most of the liquid.
Blend the soup in the saucepan with a hand blender and then
add any extra liquid (either water or stock) to the thickness you want.
Add the tin of tomatoes and carry on blending until you have a smooth orange soup.
The soup now is complete and should be brought back to the boil for a few moments to ensure the tomatoes are heated through.
Add any extra flavourings that you may like such as garlic or herbs but do taste the soup beforehand
To garnish you could add chives that is optional.
Serve with your favourite bread