Carrot, Red Lentil And Orange Soup

• 2 tablespoons olive oil
• 1 onion, peeled, chopped
• 1 bay leaf
• 2 celery ribs, trimmed, chopped
• 1 lb carrot, peeled, chopped
• 1/2 cup red lentil, rinsed
• 1 (14 ounce) can tomatoes, diced
• 2 1/2 cups vegetable stock
• 1 cup fresh orange juice (a cup!)
• 1/2 teaspoon orange zest, minced
• 1 dash salt
• 1 dash ground black pepper
• 4 tablespoons plain yogurt
• 4 teaspoons fresh parsley, chopped

1. In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
2. Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
3. Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
4. Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
5. Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
6. To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!

olive oil, onion, bay leaf, celery, carrot, red lentil, tomatoes, vegetable stock, orange juice, orange zest, salt, ground black pepper, plain yogurt, fresh parsley

Taken from www.food.com/recipe/carrot-red-lentil-and-orange-soup-377522 (may not work)