Lentil and orange soup from Time to Eat: Delicious Meals for Busy Lives (page 76) by Nadiya Hussain

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Notes about this recipe

  • Emily Hope on March 09, 2021

    Pretty good--not my favorite red lentil soup, but a nice change of pace. A few notes: I substituted ghee for oil in the tarka, and cut back to a generous quarter-cup, and even that seemed like too much. There's so much oil called for that I wonder whether there's a conversion problem with the US version of the recipe--and I am not one to shy away from using oil or butter. Similarly the amount of garlic seemed like a lot for the quantity of soup, and I'd probably cut back next time. I think the quantity said it served 6, but that would have to be as part of a bigger meal--as the main course I'd say it served 4 of us with a little leftover.

  • BeckyLeJ on December 05, 2020

    This was super easy! Great for freezing, also easy to scale up or down. Be careful not to burn the garlic!

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