Orange and Lentil Soup

Orange and Lentil Soup

Made  times

"A lovely soup recipe that I received from a older English country woman. Very easy to make and has a nice warm flavor."
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1 h 15 m servings 172 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Puree in a blender or food processor, or using an immersion blender. Return to the pot, stir in remaining chicken broth and heat through.


  1. 95 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Not the best thing to do with lentils. It was ok, I ate it, but I was the only one in the house who would. To me it seemed to be lacking in dimension with the spices, but I can't put my finger o...

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Least positive

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 ...

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.

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...

Exceptional. The best lentil soup I've tasted, bar-none. The orange leaves a pleasant after taste and the spices are just right. Please post more of this woman's recipes. I would love a good rec...

Very good soup. I cooked all the broth with the lentils, instead of adding some at the end. I also only blended halh the soup, so there were chunks in the soup. Nice refreshing flavor. Great ...

My Husband and I just loved this soup! One of the best I ever ate, with a wonderful fine flavor! I followed the recipe exactly as written but did add some diced cooked chicken to it. I served it...

I have never cared much for lentils but I have been trying. I had two cups of them to use up so I made a triple batch. I can tell already that it won't last long because "tasting" it when it w...

This is the best lentil soup ever!!!! Even my husband, who needs meat for every meal, ate all of this soup, and wanted more. I recommend making a double batch. Thanks, Nick

Very good soup. My picky husband ,my 2 1/2 years old and 14 months old loved it. I sauteed the onion/celery/carotte together, used vegetable stock, fresh thyme and herbes de Provence and did not...

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