Lentil soup, a staple in our traditional cuisine, is known not just for its incredible flavor but also for its nourishing qualities. What makes this lentil soup extra special is the addition of olive oil and orange at the end. Olive oil is not only a healthy fat that helps lower cholesterol and inflammation, but it also adds a rich and fruity flavor to the soup. And orange gives a burst of freshness and sweetness that balances the savory and spicy notes of the soup.

When you combine the lentil soup with the magic of olive oil, you've got a hearty, delicious, and healthful meal that's hard to resist!

This soup is perfect for any occasion: lunch, dinner or even as a starter. It is very filling and satisfying, so you won’t need much else to go with it. But if you want to make it more substantial, you can serve it with some crusty bread, rice or couscous.

Preparation time: 10 minutes.

Cooking time: 20 minutes.

Servings: 6

Ingredients:

• 1 cup (200 g) dried lentils (any color), rinsed and drained
• 6 cups (1.5 L) water
• 1/4 cup (60 ml) Al Jouf organic extra virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp (30 ml) tomato paste
• 1 onion, grated
• 1 carrot, grated
• 2 orange slices (with peel)
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 tsp cumin
• A pinch of red pepper flakes (optional)
• Juice and zest of half an orange
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. In a large pot over high heat, bring the lentils and water to a boil. Reduce the heat and simmer for about 20 minutes, or until the lentils are tender but not mushy.
2. In a small skillet over medium heat, heat Al Jouf organic olive oil. Add the garlic and cook for about 2 minutes, stirring frequently, until fragrant. Add the tomato paste and cook for another minute, stirring well.
3. Add the onion, carrot, orange slices, bay leaf, salt, pepper, cumin and red pepper flakes (if using) to the pot with the lentils. Stir in the olive oil mixture and bring the soup back to a boil. Lower the heat and simmer for another 15 minutes, or until the vegetables are soft.
4. Discard the bay leaf and orange slices. Stir in the orange juice and zest. Taste and adjust the seasoning if needed.
5. Ladle the soup into bowls and garnish with parsley or cilantro. Drizzle some more Al Jouf organic olive oil over each serving if desired. Enjoy!

Nutrition Information

Per serving:

• Calories: 400
•  
• Carbohydrates: 50g
• Protein: 18g