Orange-Scented Lentil Soup Recipe

Name: Orange-Scented Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Warm the oil or melt the butter in a large Dutch oven or soup pot over low heat.
2
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.
3
Add in the broth, lentils, citrus peel, peppercorns, coriander, clove, and ginger; increase heat and bring to a boil.
4
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.
5
After the soup has simmered for about 45 minutes, season it with salt and pepper.
6
Working in batches, puree the soup-spices, celery leaves, orange peel, and all-in a blender or food processor; or use an immersion blender.
7
Wipe out the pot and pour the soup back into it, and reheat.
8
Ladle the soup into plates or bowls; garnish each with a dollop of yogurt, and sprinkle with bacon, if desired.

749

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Orange-Scented Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange-Scented Lentil Soup

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