Recipe for Carrot Lentil and Orange Soup with Orange Salsa 
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Yield:
6
Ingredients:
Amount Ingredient
2 x onions chopped
3 tbl olive oil
500 gm carrots roughly chopped
125 gm orange lentils
1 x salt and freshly ground black pepper
1/5 lt well flavoured vegetable stock
1 x orange grated zest and juice
1 tbl coriander freshly chopped
salsa:
1 tbl white mustard seeds
1 x orange grated zest and chopped flesh
2 x tomatoes seeded and chopped
1 clv garlic finely chopped
4 x spring onions trimmed and chopped
1 sm green pepper seeded and finely chopped
Instructions:
Instructions: Cook the onions in the oil in a large covered pan on the floor of the roasting oven.

Add the carrots and cook covered for a further 5 minutes.

Stir the lentils into the pan with some seasoning and the stock.

Bring quickly to the boil on top of the aga then cover and cook for 2 12/ to 3 hours on the floor of the simmering oven.

Prepare the salsa while the soup is cooking.

Heat a frying pan on the boiling plateuntil evenly hot then dry fry the mustard seeds until starting to pop. Allow to cool slightly then mix them with the remaining salsa ingredients and a little salt and pepper.

Leave the salsa to stand for at least 1 hour before serving.

This allows the flavours to blend.

Liquidise the soup with the orange zest then repeat it before serving if necessary.

Stir in the orange juice and coriander at the last moment then serve the soup with a good spoonful of salsa in each serving.

A vibrant orange soup with a very bright flavour. Served with a hearty hunk of fresh bread this soup makes a meal in itself.

Serves 6

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