Best Orange Scented Lentil Soup Recipes

Mid Eastern Orange Lentil Soup image

Provided by Kasha

Categories Lentil

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
1 teaspoon oil
350 g dried orange lentils
2 liters vegetable bouillon granules or 2 liters chicken bouillon
1/2 lemon, juice of
1 teaspoon ground cumin
salt and pepper

Steps:

Put oil in soup pot and cook carrot, celery and onions together, stirring, for about 5 minutes.
Add lentils and stock and bring to the boil.
Lower heat and simmer for about 30 minutes.
Season the soup and add the lemon juice and cumin.
Liquidise, the easiest way is with an immersion blender.
Freezes very well.

Orange-Scented Lentil Soup image

Provided by ratherbeswimmin

Categories Lentil

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons unsalted butter
2 yellow onions, thinly sliced (or 1 Spanish onion)
2 celery ribs, trimmed and thinly sliced (save the leaves from 1 stalk)
1 large carrot, trimmed, peeled, and thinly sliced
6 cups chicken broth or 6 cups vegetable broth
1 cup french green lentil, rinsed and picked over (lentils du Puy)
1 strip orange peel, about 1 x 2 inches, white pith removed and cut into 3 pieces
6 black peppercorns
3 coriander seeds
1 whole clove (the spice, not garlic)
fresh ginger, peeled and coarsely chopped (1-inch piece)
salt
fresh ground pepper
yogurt, for topping
chopped cooked bacon, for topping (or Lardons)

Steps:

Warm the oil or melt the butter in a large Dutch oven or soup pot over low heat.
Toss in the onions, celery (including the leaves), and carrot; stir the vegetables until they glisten, then cover the pot and cook, stirring often, until they soften but don't color, about 10 minutes.
Add in the broth, lentils, citrus peel, peppercorns, coriander, clove, and ginger; increase heat and bring to a boil.
Decrease heat so that the broth just simmers, put the cover on the pot, and gently simmer until the lentils are so soft you can mash them with the back of a spoon, 60-90 minutes.
After the soup has simmered for about 45 minutes, season it with salt and pepper.
Working in batches, puree the soup-spices, celery leaves, orange peel, and all-in a blender or food processor; or use an immersion blender.
Wipe out the pot and pour the soup back into it, and reheat.
Ladle the soup into plates or bowls; garnish each with a dollop of yogurt, and sprinkle with bacon, if desired.

Nutrition Facts : Calories 216.4, Fat 6.5, SaturatedFat 1.1, Sodium 769.4, Carbohydrate 25.7, Fiber 11.3, Sugar 3.7, Protein 13.9

Orange Lentil Soup (Shorabat Adas) image

Provided by May S. Bsisu

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil, plus more for the croutons
1 medium onion, coarsely chopped
2 cups orange lentils, picked clean and rinsed
6 cups low-sodium canned chicken or beef broth
3 slices whole-wheat or white bread, crusts removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon white pepper
Lemon wedges, for serving
Red radishes, for serving
Olives, for serving

Steps:

Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
Meanwhile, preheat the over to 400°F.
Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.