Red Lentil, Carrot and Orange Soup with Blood Orange and Cardamom balsamic vinegar


Ingredients for the soup

 1 Onion peeled and finely chopped

3 Carrots peeled and finely chopped

1 Celery Stick strings removed and finely chopped

100g Red Lentils

1 Leek trimmed and thinly sliced

¼ Sweetheart Cabbage thinly sliced

2ltr Vegetable Stock

10ml Olive Oil

10ml Blood Orange & Cardamom White Balsamic Vinegar

Sea Salt and freshly milled Pepper


  1. Warm the oil in a suitable sized saucepan and when hot add the prepared carrots, onions and the celery and sauté gently for 5 minutes, season with a little sea salt and some freshly milled pepper.
  2. Add the lentils and stir well, allow to sweat gently then add the vinegar.
  3. Add the stock and bring to the boil, reduce to a simmer until the lentils are soft.
  4. Add the cabbage and stir through adding a little water if the soup is to thick.
  5. Simmer for 5 minutes before adding the prepared leeks, simmer for a further 5 minutes.
  6. Check the seasoning and consistency and adjust as required.