Orange and Lentil Soup63 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“A lovely soup recipe that I received from a older English country woman. Very easy to make and has a nice warm flavor.” - by NICKB
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 172 cal
- 6.2 g
- 22.6 g
Based on a 2,000 calorie diet
Reviews (63)Rate This Recipe
"I thought this was tasty but my husband, who's a big lentil soup fan, loved it. I sauteed the onion in a little olive oil instead of butter (as it's healthier). When the onion was softened, I added ..." See moresome minced garlic, which I briefly sauteed, before adding the rest of the ingredients. I also diced the carrot instaed of shredding it & used only 1/4 tsp. thyme, due to family preference. I added all the broth at the same time & didn't bother blending the ingredients at the end. A little texture from the lentils & veggies was fine with us. I would suggest that if you go to the trouble of making this that you double the recipe so you can take some to lunch or freeze it for another time."
"Amazing soup. Seems gourmet, but its so simple to make. Guests loved it, as did kids. I added garlic, and sautéed it with the onion as others suggested...." See more"
"This was wonderful! I used vegetarian chicken seasoning instead of chicken broth, and skipped the celery and bay leaf. My family loved it - the only problem was I would say this made about two servi..." See morengs, not four - by the time the kids and I were done, my husband got about three bites. Also, I had to keep adding extra water as it cooked. But overall, it was a winner!"
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