|olive oil||4 tablespoons|
|medium onions, roughly chopped||2|
|cloves garlic, roughly minced||4|
|cardamom powder||2 teaspoons|
|cumin powder||1 tablespoon|
|vegetable stock||6 cups|
|red lentils, rinsed and drained||2 cups|
|Zest of large orange||1|
In large pot sauté the onions and garlic with the cardamom and cumin in olive oil for about 5 minutes until the onions are soft.
Add the vegetable stock, lentils, carrots and orange zest and bring to a boil.
Partially cover the pot and lower the heat to medium and simmer for about 30 minutes until you can break the carrots up with a spoon.
Uncover, stir and allow to cool slightly.
Season with salt and pepper to taste.
Using an immersion blender, purée the soup until smooth.
Serve with a dollop of Greek yoghurt and some orange zest.