The concept here is to create a flavourful medium in which the lentils will boil, mingle and turn into a thick soup.
The only pressure point is that the lentils must not boil rigorously because they will lose their shape and crunch. What you really want is a strong, steady simmer.
Use a medium sized pot that allows for the all the lentils to be enveloped comfortably in the water and move around with ease while boiling. Make sure the water doesn't dry out, gradually adding more if necessary. If at the end, the soup is too watery, turn the heat up and evaporate extra liquid. However, in order to not break down the lentils, it is preferable to start with less water and gradually add, than having to vigorously evaporate in the end.
Finally, both carefully and generously, however contradicting this may sound, add salt throughout the cooking.
In the pot, sauté in a little olive, or other oil:
1. Onion, 1 medium, cut in small cubes
2. Red Pepper, 1 pc, cut in small cubes
3.Worcestershire Sauce, 1tsp
4. Carrot, 1 medium, cut length wise in quarters and then in thin slices
5. Tomato paste, 2 tbsp
6. Sugar 1/4 tsp
7. Curry powder, 1 tsp
8. Orange zest, 1/2 tsp
9. Brown Lentils, 1 cup
Stir to coat everything well. Then add water, start with 3 cups, and boil gently for about 45 minutes. When the lentils are cooked add
10. Orange juice, 1 tbsp
12. Balsamic Vinegar, 1 tsp
Taste and adjust final seasoning. Serve warm with feta or yoghurt on the side or as garnish. Lentils are also commonly served with rice in the Middle East.
Keeps well for a few days in an air tight container in the fridge.