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| 125 Gramm | Red lentils; (4oz) |
| 1 | Bayleaf |
| 300 Milliliter | Water; ( 1/2 pint) |
| 250 Gramm | Carrots; sliced (8oz) |
| 150 Milliliter | Orange juice; ( 1/4 pint) |
| 450 Milliliter | Vegetable stock; ( 3/4 pint) |
| 2 Esslöffel | coriander fresh, chopped |
| | salt |
| | pepper |
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Place the lentils in a saucepan with the bay leaf and the water and bring to the boil.
Reduce the heat, cover and simmer for about 20 minutes until the lentils have softened.
Cook the carrots in the orange juice and stock until tender. Drain the lentils if necessary and discard the bay leaf.
Place the lentils, the carrots and their cooking liquid in a blender or food processor and puree until smooth.
Stir in the coriander and season to taste with salt and pepper.
Reheat the soup and serve with fresh bread.
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