Orange Vegetable and Lentil Soup
Pam
ingredients
- 2 Tbsp. extra-virgin olive oil
- 6 oz. ground lamb (optional)
- 1 onion, diced
- 2 tsp. ground cumin
- 3/4 tsp. ground allspice
- 1/2 tsp. cayenne pepper
- 1/2 tsp. white pepper
- 1 orange sweet pepper, diced
- 2 cups diced carrots
- 2 cups sweet potatoes
- 2 cups diced orange squash
- 1 1/2 cups dried red lentils
- 1 1/2 tsp. salt
- 1 bay leaf
- 1/4 tsp. grated orange rind
- 1/2 cup orange juice
- 3 Tbsp. lemon juice
- 1/2 cup chopped fresh coriander
directions
- 1
In stockpot or large saucepan, heat oil over medium-high heat; sauté lamb (if using) and onion until onion is translucent, about 3 minutes. Stir in cumin, allspice, cayenne and white pepper; sauté for 1 minute. Add sweet pepper, carrots, sweet potatoes, squash, lentils, salt, bay leaf and orange rind; cook, stirring often, for 10 minutes.
- 2
Add 6 cups water and bring to boil; reduce heat and simmer, covered, until vegetables are softened, about 30 minutes. Remove bay leaf. Stir in orange and lemon juices. Sprinkle with coriander before serving.
Source: Homemakers Magazine
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