Best Orange And Lentil Soup Recipes

CARROT, RED LENTIL AND ORANGE SOUP

Carrot, Red Lentil and Orange Soup image

Make and share this Carrot, Red Lentil and Orange Soup recipe from Food.com.

Provided by Sydney Mike

Categories Citrus

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, peeled, chopped
1 bay leaf
2 celery ribs, trimmed, chopped
1 lb carrot, peeled, chopped
1/2 cup red lentil, rinsed
1 (14 ounce) can tomatoes, diced
2 1/2 cups vegetable stock
1 cup fresh orange juice (a cup!)
1/2 teaspoon orange zest, minced
1 dash salt
1 dash ground black pepper
4 tablespoons plain yogurt
4 teaspoons fresh parsley, chopped

Steps:

In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!

ORANGE AND LENTIL SOUP

Orange and Lentil Soup image

A lovely soup recipe that I received from a older English country woman. Very easy to make and has a nice warm flavor.

Provided by NICKB

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 onion, diced
.66 cup red lentils
½ cup orange juice
1 stalk celery, chopped
½ carrot, shredded
1 bay leaf
½ teaspoon dried thyme
ground black pepper to taste
3 cups chicken broth, divided

Steps:

In a pot over medium heat, cook onions in butter until softened. Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, until lentils are tender.
Puree in a blender or food processor, or using an immersion blender. Return to the pot, stir in remaining chicken broth and heat through.

Nutrition Facts : Calories 172 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7.1 g, Protein 7.9 g, SaturatedFat 3.7 g, Sodium 242.3 mg, Sugar 5.8 g

SWEET & SPICY BUTTERNUT, ORANGE AND RED LENTIL SOUP

SWEET & SPICY BUTTERNUT, ORANGE AND RED LENTIL SOUP image

Categories Soup/Stew Vegetable Vegetarian High Fiber Healthy Vegan Simmer

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil, such as olive or sunflower oil
1 tablespoon garam masala, medium
1 tablespoon ground spice seeds - any one or a combination of cumin, fennel, fenugreek, coriander and mustard seeds
1 large onion, finely chopped
2 large carrots, peeled and finely diced
3 celery ribs, including leaves, finely chopped
6 garlic cloves, minced or finely chopped
1 tablespoon fresh ginger, grated
1 teaspoon turmeric
2 litres water, boiling
2 teaspoons salt, or to taste
2 teaspoons white pepper, or to taste
2 tablespoons soya sauce, good quality such as Kikkoman
1 kg butternut, no skin or seeds, diced
1 cup dried split red/orange lentils
1 cup orange juice, either freshly squeezed or 100% juice in bottle or carton

Steps:

In a large soup pot heat oil, garam masala and ground seeds over medium-high heat. Add onion and cook for about 3 minutes, stirring often. Add carrots and celery and cook for a further 8 minutes or so, stirring often. Don't worry if the bottom of the pot begins to darken a bit, because this releases the spicy flavours and will be lifted into the soup when you add water. In the last 2 minutes add garlic, ginger and turmeric. Add water, salt, pepper, soya sauce, butternut and dried lentils. Bring to the boil, stirring well, reduce heat to low, cover and allow to simmer for an hour or so. Using a hand/stick blender, blend the soup very well in the pot, adding enough orange juice to bring the soup to the right consistency and balance between sweetness and spiciness. Can be served immediately, or allowed to rest before reheating and serving.