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Oranges are in season and as a good Spanish I devour them through the winter. But not only as dessert, they can go in salads and soups.

This soup will help you through the winter, full of vitamins and iron. And is also a good looking dish…

The music today is from the Trinity College Orchestra playing Pink Floyd’s “Dark Side of the Moon”.


  • 50gr. Red Lentils.
  • 1 Orange.
  • 1 Onion.
  • 1 Carrot.
  • 2 Garlic Cloves.
  • 400gr. Can Chopped Tomatoes.
  • 50gr Butter.
  • 350ml. Vegetable Stock.
  • 1 Table spoon White Sugar.
  • Salt and Black Pepper.


Put in a large pan the butter and cook the chopped onion at low heat until soft. Around 15 minutes.

Add the chopped garlic and cook for 3 minutes. Add the chopped carrot and cook 2 more minutes.

Add to the pan the lentils, chopped tomatoes can, zest from half orange and flesh from half orange. Cook for 1 minute and add the vegetable stock.

Cook at low heat for 20 minutes. Add the sugar in the last 5 minutes of cooking. Season.

Transfer to a bowl and blend until smooth with a hand blender. Try and season again if required.

You can serve with a bit of cream on top, fresh mint and some extra orange zest. Enjoy!