HOT POTATO AND LENTIL SOUP WITH SAFFRON AND ORANGE

HOT POTATO AND LENTIL SOUP WITH SAFFRON AND ORANGE

We’re having one of those indecisive days here, now and then a minor burst of snow flakes falls for a short while before they turn into rain again. I never liked this type of situations, I’m more for either – or. Better to know in order to get used to the (maybe painful) truth and act accordingly than just hover and flutter around without knowing. Well almost always better, I’m not so sure I would ever take one of those genetic tests that determines whether you are predisposed to get certain diseases or not, but then that deals with the future and it is not even certain so you don’t really know anything anyway. Apart from having even more things to worry about, as if life in itself wasn’t enough. But that’s not true, life in itself doesn’t worry me, at least not my own, I’m just working very hard not to let the fear I feel for my children (OK, I’m not sure that’s the right preposition here) dominate my life. I wonder how my own parents managed, they seemed so cool and completely not worried about what maybe could happen to me, I feel real admiration when I think about it because I think they did worry but realized that controlling me wouldn’t change anything. I just hope I will have their strength until the end…

The addition of freshly squeezed orange juice to this soup might seem strange to some of you but I can assure you that it lifts the soup considerably. I usually squeeze some lemon juice into my lentil soups to lighten up the flavours but the combination of lemon and saffron didn’t attract me in the least so I tried with orange and I am very happy I did because the orange added a sweet tinge of lightness to the soup.

HOT POTATO AND LENTIL SOUP WITH SAFFRON AND ORANGE

HOT POTATO AND LENTIL SOUP WITH SAFFRON AND ORANGE
2-3 servings

2 big potatoes
100 ml/0.42 cup red lentils
1 small onion

Chili pepper

A pinch of ground saffron

1 orange

750 ml/3.2 cup vegetable stock

Extra-virgin olive oil

– Peel and slice the potatoes very finely. Chop the onion and braise it in some olive oil with a little chili pepper until the onion is transparent.
– Add the potatoes and braise on for a couple of minutes when you add the lentils. Stir all the time.
– After about 1 minute of stirring you add the stock and leave it to simmer for 15 minutes.

– Add the saffron and simmer until the lentils are soft and mushy. Now you can either whisk the soup briskly or blend it with a blender of some sort to make the soup thick.
– Squeeze the orange and add the juice to the soup before serving.

HOT POTATO AND LENTIL SOUP WITH SAFFRON AND ORANGE

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