Orange Soup

November 5, 2012

Orange Soup

Yaron Hadad, Tucson CSA

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

  1. Heat up the oil in a big pot and stir-fry the onion until slightly transparent.
  2. Add the garlic and vegetables and keep stirring for 5 more minutes.
  3. Add the rest of the ingredients and the spices, together with 5 cups of water.
  4. When the water boils, cook on low temperature for 25 minutes.
  5. 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.
  6. The soup goes well with fresh cilantro / parsley served on top.
  7. Bon appétit!
Cuisine: Middle Eastern
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 5

Leave a Reply