SERVES 4
2 tablespoons sunflower oil
2 tablespoons unsalted butter
3 cups sliced onions
4 cups chopped carrots
1 cup red lentils
4 cups unsalted vegetable stock
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons maple syrup
zest of one orange
½ cup fresh orange juice
¼ teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh coriander
Heat a large pot over medium heat and melt the butter and oil. Stir in the onions and cook for about 15 minutes till soft and lightly golden. Add in the carrots and cook for 2-3 minutes. Rinse and add in the lentils and vegetable stock. Cover and simmer on low for about 30 minutes till all ingredients are tender.
Remove the solids with a slotted spoon from the pot and place in a blender to puree. In another large pot on low heat, place the puree and add in orange juice, zest, and maple syrup. Slowly add in the hot stock to you reach the desired consistency, one cup at a time. Stir and bring to a simmer. Season with salt and pepper and serve. Garnish with fresh coriander.