November 5, 2012
Orange Soup
Yaron Hadad, Tucson CSA
http://www.yaronhadad.com/?p=1582
3 tablespoons olive oil
1 medium-sized diced onion
3 thinly chopped garlic cloves
1 cup red lentils
3 cups of any orange vegetables diced into ½” cubes (my favorite combo is ½ butternut squash, 1 cup of diced pumpkin and 1 yam)
A small piece of lemon peel
Salt, black pepper and curry
Optional: ½ a chili
- Heat up the oil in a big pot and stir-fry the onion until slightly transparent.
- Add the garlic and vegetables and keep stirring for 5 more minutes.
- Add the rest of the ingredients and the spices, together with 5 cups of water.
- When the water boils, cook on low temperature for 25 minutes.
- I recommend blending about half of the soup in a food processor and mix it back in. You should get the lemon peel out before doing so.
- The soup goes well with fresh cilantro / parsley served on top.
- Bon appétit!
Cuisine: Middle Eastern
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 5
Serves: 5