Lentil Soup with Orange Olive Oil

Lentil Soup with Orange Olive Oil

Serves 4 Persons


  • 500 g red lentils
  • 2 white onions in small dices
  • 0.5 liter vegetable or chicken stock
  • 1.5 l water
  • 0.5 l orange juice
  • 2 organic oranges (for zest & juice)
  • orange olive oil


Fry the onions in a little bit of extra virgin olive oil. Add lentils, the stock & water and cook for about 20 minutes until lentils are soft. 
 Turn the heat down and add the orange juice, at least the zest of one orange (I always add the zest of both – experiment with that to your taste!) and their juice.
 Season with salt and pepper. Serve on plates and decorate with a dash of orange olive oil on top of the soup!
 Optionally decorate with mild fresh herbs (we used dried cornflowers). Yummy!