CARROT, LENTIL & ORANGE SOUP
Deliciously spicy - warm up with this fab veggie soup.
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup
Time 50m
Number Of Ingredients 10
Steps:
- Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
- Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
MID EASTERN ORANGE LENTIL SOUP
2.5 points per serving. The best lentil soup ever, lowfat, WW or not! Great taste, my DH begs for this one!
Provided by Kasha
Categories Lentil
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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
Make and share this Orange-Scented Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
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)
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.
ORANGE AND LENTIL SOUP
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 Lentil Soup
Time 1h15m
Yield 4
Number Of Ingredients 10
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
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