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Ingredients
- 1 orange, thin peelings of skin and flesh, segmented, pith removed, deseeded
- 25 g red split lentils, rinsed
- 40 g onions, quartered
- 150 g carrots, cut in pieces (2 cm)
- 50 g unsalted butter, diced
- 700 g liquid chicken stock
- 50 g orange juice
- ¼ tsp ground nutmeg
- ½ - 1 tsp fine sea salt, to taste
- ¼ tsp ground black pepper
- 250 g fresh spinach
- single cream, for drizzling
- Nutrition
- per 1 portion
- Calories
- 744 kJ / 178 kcal
- Protein
- 4.5 g
- Carbohydrates
- 13 g
- Fat
- 12 g
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