Lentils are another one of my fall and winter favorites. They make a wonderful ingredient for salads, soups, stews and also work as stuffing for vegetables and meat. Besides their delicious nutty flavor they provide high levels of iron and B vitamins and are rich in protein and fiber. Most of us do not eat enough fiber: Women should consume 25 grams daily, while men need 38 grams. Fiber helps to lower cholesterol and to balance blood sugar so you don’t want to miss out.
Lentil Orange Soup (serves 4)
1 tbsp olive oil
1 onion, chopped
7oz (200g) red lentils
1 tsp curry powder
1 tsp turmeric, ground
1 tsp cumin, ground
2 cups (500ml) orange juice
2 1/2 cups (600ml) vegetable stock
sea salt and cracked black pepper
4 tbsp sour cream
1 apple, cored, quartered and thinly sliced
Heat the oil over medium heat and saute the onions until translucent, add the lentils, curry, turmeric and cumin and saute for another minute. Add the orange juice and stock, bring to the boil, cover and allow to simmer for 15 minutes. Liquidize the soup with an immersion blender, season to taste with salt and pepper. Serve with a dollop of sour cream and scatter the apple slices on top.
