Summary

Ingredients

• 1 onion (s)
• 2 tablespoons oil
• 200 g lentils, red
• 1 teaspoon curry powder, mild
• 500 ml orange juice
• 600 ml vegetable stock
• 1 pomegranate
• 1 tablespoon crème fraîche
• salt and pepper

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Instructions

1. Finely dice the onion and fry in 2 tablespoons of hot oil until translucent. Add lentils and curry powder and roast for 1 minute. Deglaze with orange juice and vegetable stock and bring to the boil. Cover and cook over medium heat for 15 minutes.
2. Halve the pomegranate and remove the seeds from the skin.
3. Finely puree the soup with the blender, season with salt and pepper. Stir in the crème fraîche and serve the soup sprinkled with pomegranate seeds.