Orange Scented Lentil Soup Recipes

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.

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.

Steps:

• In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.
• Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.