Orange Lentil Soup

500 g Red lentils

A swig of olive oil

3 cloves garlic

a few chopped fresh tomatoes 

  (a can can be used in lieu) 

1.5 L Vegetable Stock

   (I used a spoonful of chicken stock powder)

peel of an orange

2 bay leaves

1 tsp dried oregano

To speed up cooking time soak lentils in water for a few hours ahead of time!

Fry garlic in olive oil. Add other ingredients. Simmer for about an hour. I sliced up the rest of the orange sans skin and squeezed most of it into the pot and just decorated the soup with some chunks of orange floating on top. 

Optional: Process or Blend the soup if you'd like. 

This recipe is from Kara and Christa at L'abri!