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Ingredients
Method
1.Using a vegetable peeler, peel 3-4 large strips of peel off the orange and set aside.
2.Heat olive oil in a large saucepan over medium-high heat. Sauté onion, stirring often for 3-4 minutes or until tender. Add garlic and cook for a further 30 seconds before adding carrot and red lentils.
3.Stir and add vegetable stock and orange peel. Bring to a simmer, partially cover with a lid, reduce heat slightly and cook for 10-15 minutes or until the carrot and lentils are soft.
4.Add the juice from half of the orange and season well with sea salt and black pepper (if you’re not using homemade stock it may already be salty enough).
5.If you have the inclination, you can pick out the pieces of orange peel, or do as I do and just let your guests know they might be in for a surprise or two! Serve hot.
Note
- If you’re not using homemade stock you can use 1 litre of stock plus 1 cup of water to save buying two lots.