Greek lentil soup with a kick of orange

The truth is that I could live off lentil soup. I eat lentil soup at least twice a week. Lentil is pretty cheap, fat free and packed with protein, iron and calcium. Try my mom’s recipe without adding the orange juice. I added the orange juice to give it a sweet kick as I served my soup with corn muffins.


250 gr brown lentils
3 garlic cloves sliced thinly
1 onion sliced thinly
2 medium carrots chopped in cubes
3-4 bay leaves
1 TS tomato paste
1/4 cup olive oil
1/4 cup fresh orange juice
1 lt water
salt and pepper to taste
vinegar for serving

For the corn muffins

1 cup whole wheat all purpose flour
1 cup corn meal
3 ts of baking powder
2 ts of  salt
2 ts of sugar
1 cup soy milk
1TS of apple cider vinegar
1/4 cup olive oil

lentil soup with a kick of orange

Place lentils in a pot, add water, garlic, onion, carrot and bay leaves. Bring to a boil. Reduce heat to medium and cook until lentils have softened – about 25-30 minutes. Add the orange juice, oil, tomato paste and season with salt and pepper. Reduce heat to medium-low and simmer covered for 10 minutes. Serve and drizzle a bit of vinegar on top.

To make the corn muffins mix the soy milk with the apple cider vinegar and let it curdle. In a bowl mix the whole wheat flour, the corn meal, baking powder, salt and sugar. Add the soy milk and olive oil and mix with a hand mixer.  Pour the batter into muffin liners and bake at 180C/350F for 18-20 minutes.


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