1 c red lentils, 2 medium onions, 2 sticks of celery, 2 carrots
5 c. chicken/vegetable stock
1/2 tsp. Salt, Pepper to taste (cracked)
1 tsp. Grated orange rind
1/2 tsp. thyme (dried)
1 c. orange juice
2 tbsp. oil/butter (either/or)

Heat oil/butter in a large pan. Saute onion gently-3 mins. Add celery and carrots, then leave veg’s to sweat gently for 5 minutes. In large pot add lentils to stock, add salt, orange rind, o.j. and thyme. Now add your celery, carrots and onions. Cover and simmer until lents have lost shape (about 1 hour). Cool slightly and reduce mixture to a smooth puree in blender. Return soup to pot/reheat when ready to eat.