READY IN 1¼ hrs

Orange and Lentil Soup

Read Reviews (63)

"A lovely soup recipe that I received from a older English country woman. Very easy to make and has a nice warm flavor." — NICKB

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 09, 2004

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 some 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.

—FBA

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Most Helpful Critical Review

May 16, 2011

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 on what would perk it up...nutmeg, allspice, saffron? My daughter & husband didn't like the orange flavor, said it was just weird. I followed the recipe as written, except I only had vegetable stock on hand. (which I've never had a problem subbing for in other recipes.) I also tossed in a clove of fresh garlic with the onions. I don't think I'll bother trying it again with chicken stock.

—jayell79

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85 Ratings

Jul 08, 2007

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.

—aj

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Oct 29, 2003

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 servings, 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!

—TARMAQ

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Oct 29, 2003

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 recipe for scones. Thanks again, Hannah.

—HANNAHJ

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Feb 18, 2007

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 the way it was, I also added some cream to my bowl of soup and it was good too.

—SHEWETT

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Oct 25, 2007

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 with fresh backed Corn Bread - absolutely Yummy!

—Judy K.

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May 06, 2004

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 was done ended up meaning I ate two full bowls. :) I used white pepper and added all of the liquid before it was done cooking becuase the lentils had absorbed so much. I also sauteed the celery 'til it was soft to make sure I could puree it enough to sneak it past my kids. Any crunchy bits, no matter how small, could give away my secret plan to get veggies into their bodies. I really like it. I don't use thyme much in cooking and was not going to bother buying more when I ran out but I used the rest for this soup and thyme is already on my grocery list. I will have to make more of this.

—SUNNYCO

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Nutrition

Calories
172 kcal
9%

Carbohydrates
22.6 g
7%

Cholesterol
15 mg
5%

Fat
6.2 g
10%

Fiber
7.1 g
29%

Protein
7.9 g
16%

Sodium
242 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange and Lentil Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 172
** Calories from Fat: 56

% Daily Value *
** Total Fat 6.2g 10 %
** Saturated Fat 3.7g 19 %
** Cholesterol 15mg 5 %
** Sodium 242mg 10 %
** Potassium 444mg 12 %
** Total Carbohydrates 22.6g 7 %
** Dietary Fiber 7.1g 29 %
** Protein 7.9g 16 %
** Sugars 5.8g
** Vitamin A 32 %
** Vitamin C 32 %
** Calcium 4 %
** Iron 31 %
** Thiamin 18 %
** Niacin 18 %
** Vitamin B6 13 %
** Magnesium 13 %
** Folate 89 %

* 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.