Red lentils soup with mastiha and fresh orange juice

Red lentils are softer than the normal lentils and by cooking them we have a nice tasty gruel.
 So this soup has the ability to be veloute without doing the procedure which is used...

Mastiha starts as a semi-transparent sap from lentisk trees (actually evergreen bushes) found only in certain areas of the Greek island of Chios. As resinous granules, it was the original chewing gum, and the name "mastiha" is the root word of "masticate," meaning "to chew."

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Scientific research has shown that this resin has anti-oxidant, anti-bacterial, and anti-inflammatory qualities.  It has been documented from antiquity for its health benefits, its use as the first natural chewing gum and as a cooking spice. Today, it is still chewed as well as used in pharmaceuticals, cosmetics, and in the culinary world.  Chios Mastiha contributes to a healthy gastrointestinal system and has beneficial effects for both oral hygiene and skin care.

We need
1 cup red lentils
4 cups water
2 oranges fresh juiced
1 spring onion
4 mastiha seeds or pure mastiha (half of the crytsal)
or mastiha liquer 2 shots or 4 drops of oil
fresh grounded pepper
red paprika pepper
ginger powder
curry powder
olive oil

I am providing you different solutions of the mastiha flavor, depending of how you are going to find it.
You can put liquer, or the black seeds or even better the clear mastiha teardrop :)

You are going to put all the ingredients except the orange juice and the olive oil .#Also do not chop the onion..
Clean and then put the whole onion inside...When the soup its done remove it.
Estimate time : 15 minutes.

Serve it hot with the spring onion rolls, fresh grounded pepper, olive oil
and that time squeeze the orange to each plate...Half on each.

Orange juice will give a special acidity to your plate BUT also vitamin C will help all the nutrition facts of lentils  absorbed as its a well known dissolver.