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Red Soup

by MAP Group

Makes 20 portions

 

Ingredients

  • 400g or 4 medium onions, chopped
  • 50ml veg oil
  • 10g or 2 teaspoons salt
  • 1kg carrots, grated
  • 500g red lentils, washed
  • 1kg canned chopped tomatoes
  • 1kg red peppers, seeds removed, roasted in the oven till soft
  • 250g dried apricots, soaked overnight in 500ml orange juice, or for 1 hour in hot water
  • 2.5 litres vegetable bouillon
  • 250ml orange juice (use the juice from soaking the apricots, topped up to 250ml if needed) 

Method

  1. Cook the onion in the veg oil with the salt till soft, about 10 minutes.
  2. Add the grated carrot and cook a further 10 minutes.
  3. Add the lentils, tomatoes, peppers and apricots and bouillon and bring to the boil.
  4. Simmer till the vegetables are tender- 10-15 minutes. 
  5. Blend till smooth. Add the 250ml orange juice. Heat through before serving.  

Tips and Variations

  • For a change, you can use grated butternut squash or turnip to replace the carrots.
  • Adding apricots and orange juice increases the iron content of the dish.

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