Best 2 Orange Scented Lentil Soup Recipes

Indulge in a symphony of flavors with our diverse collection of lentil soup recipes. From the classic Orange-Scented Lentil Soup, bursting with citrusy goodness, to the hearty Moroccan Lentil Soup, brimming with aromatic spices, our selection caters to every palate. Embark on a culinary journey with our Turkish Red Lentil Soup, a vibrant blend of lentils, vegetables, and herbs. For a taste of Indian cuisine, try our fragrant Indian Lentil Soup, featuring a medley of lentils, spices, and coconut milk. And for a quick and satisfying meal, our Easy Lentil Soup is a fuss-free option packed with flavor. Whichever recipe you choose, be prepared to savor a delicious and nutritious bowl of lentil soup that will warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

MID EASTERN ORANGE LENTIL SOUP

Mid Eastern Orange Lentil Soup image

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

Ingredients

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

Orange-Scented Lentil Soup image

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

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)

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

Tips:

Use high-quality lentils: Lentils come in a variety of colors and sizes. For this soup, we recommend using small, brown or green lentils, as they hold their shape well during cooking.
Rinse the lentils before cooking: This will help to remove any dirt or debris.
Add flavor to the soup with aromatics: Aromatics, such as onions, garlic, and carrots, add a lot of flavor to the soup. Be sure to sauté them in a little olive oil before adding the lentils and broth.
Use a flavorful broth: The broth you use will make a big difference in the flavor of the soup. We recommend using a vegetable broth or a chicken broth.
Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Serve the soup with your favorite toppings: Some popular toppings for lentil soup include croutons, grated Parmesan cheese, and chopped parsley.

Conclusion:

Lentil soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover lentils. The soup can be made in a variety of ways, so you can easily customize it to your own taste. Whether you like it thick or thin, spicy or mild, there is a lentil soup recipe out there for you.