Ingredients

10mL (2 tsp) canola oil
1 onion, finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
10 mL (2 tsp) chili powder
5 mL (1 tsp) ground cumin
500 mL (2 cups) red lentils
750 mL (3 cups) 100% pure Florida orange juice
875 mL (3 1/2 cups) sodium-reduced vegetable stock
75 mL (1/3 cup) low-fat plain yogurt

In a soup pot, heat oil over medium heat and cook onion, garlic, jalapeno, chili powder and cumin for 5 minutes or until softened. Add lentils and stir to coat well for 1 minute.

Add orange juice and 500 mL (2 cups) of the vegetable stock and bring to a boil. Cover and simmer for about 20 minutes or until lentils are tender. Stir in remaining stock and heat through.

Serve in shallow soup bowls with a dollop of yogurt.

More information on the health benefits of 100 per cent orange juice and other citrus recipes is available online at www.floridacitrus.ca.

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