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Orange and Lentil Soup

Red lentils are simmered in orange juice and chicken broth in this quick and simple pureed soup.
Reviews (45)
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Rating | Posted
09/22/2010
Reviewed By: Paula
This made a very healthy, tasty, filling, low-calorie lunch today. I was afraid the orange flavor would be predominant, but it wasn't. I used my cheap immersion blender, but next time, I will use a regular blender or food processor so it will be smoother. It made about 3.5 cups of soup, so I might double it next time so I can freeze it in individual portions.
06/14/2010
Reviewed By: ShawnaV
Soo tasty. I loves it.
04/21/2010
Reviewed By: sueb
I only had 1/2 cup of chicken broth, so used it, 1/4 cup lemon juice and 2 1/4 cups water. Very refreshing soup! Wonderful recipe!
02/16/2010
Reviewed By: Christina
I am CRAZY for this soup! I make two batches at a time, then portion and freeze. At about 200 calories and 10 grams of fiber per serving, this soup is tasty and satisfying. It's nice to be able to pop one in the microwave for a healthy, quick lunch. I run the onions though the food processor. I use baby carrots which I think makes it a little sweeter. I've tried both red and regular lentils, but I don't really taste a difference. I plan to try French Green Lentils next.
02/09/2010
Reviewed By: redjessie
Yummy! Even my picky eaters cleaned their bowls. I did not notice a strong orange flavor at all. The soup definitely had a light, fresh taste but still filled us up. I served this with homemade wheat bread and a tomato/mozarella salad. We all have very happy tummys. Thank you for sharing this recipe!!
12/31/2009
Reviewed By: khannon
Double this when you make it! Lentil soup is my favorite food and this is one of the best and most unique soups I have made. I did add garlic as in some of the other reviews and doubled the the thyme as a personal preference. Absolutely delicious!!! This will become a staple in my house.
12/08/2009
Reviewed By: crockpotorbust
I pureed only 1/2 and added a can of drained diced tomatoes to the soup as well. I was a little afraid of the interaction w/ the orange juice but it turned out great. Left it warming in the crock pot all day made the house smell good. I might throw in some small chick peas next time.
10/19/2009
Reviewed By: SketchyRecipe
Excellent.
10/05/2009
Reviewed By: LINDAGENE
What an unusual take on lentils! It was delicious. I made it just like the recipe and enjoyed it very much.
06/28/2009
Reviewed By: Jayme C.
One of my favorite soups. I increase the celery and carrots & I slightly increase the lentils. I like the soup a little thicker. My husband loves it (who doesn't usually like lentil soup).
06/23/2009
Reviewed By: lupusliz
I thought this soup could use a bit more flavor. It tasted alright and was certainly easy to make; it just lacked depth somehow. I might try adding more juice or maybe some chicken next time. One thing I did appreciate was that the affordable ingredients made this a nice economical recipe.
06/15/2009
Reviewed By: geege67
This soup is absolutely delicious! I have always had an aversion to lentils since childhood, but knowing they are healthy, I tried this recipe and was amazed at the flavor. It has it all - high nutrition, low calorie, easy preparation and awesome taste! This recipe is a keeper.
03/30/2009
Reviewed By: Amber H.
I was looking for a way to incorporate lentils into my family's diet- and I found it. This recipe is awesome as is, I wouldn't change a thing. I used fresh-squeezed orange juice, I just love the nice twist the orange juice adds to the flavor. This is a keeper!
03/26/2009
Reviewed By: Dottie
This is one of the best soups ever! I will double the recipe in the future because everyone wanted seconds. I was unable to find red lentils anywhere. I tried four large food chains to no avail. But the soup was delicious with the green lentils.
02/11/2009
Reviewed By: KGROM
Definitely a keeper for me! I'll be testing my guests to see if they can guess the secret ingredient, "orange".
12/03/2008
Reviewed By: funkydoowopper
Don't mess about, use double quantities, but 1200 ml stock should be enough. I add 2 teaspoons cumin powder while frying the red onions, then use 700 ml of good quality vegetable stock to cook the ingredients & add a small quantity of sea salt near the end of cooking. remove bay leaves before liquidising then adjust seasoning & add more stock to taste. I haven't tried it with garlic but this is superb.
11/19/2008
Reviewed By: LeAnn B.
This is the BEST red lentil soup that I have ever made. The orange juice melds all the flavors together perfectly. For optimum flavor replace the 1 tsp of dried thyme with 1 Tbl. FRESH thyme.
11/16/2008
Reviewed By: Kendra
Delicious! I substituted vegetable broth and olive oil to make it vegan. Great flavors.
10/15/2008
Reviewed By: Math Ninja
This is awesome! The orange juice does not make this a sweet and orangy tasting soup. It is just fabulous. At first, we just used regular lentils, because we didn't know red lentils were something different. This made the soup take forever to cook. The brown lentils are much thicker I suppose. We used red lentils last time and it cooked up just as the recipe said and was much smoother.
09/20/2008
Reviewed By: dael
Tripple or quadruple the recipe, I prefer to skip on the puree. This soup is tasty and very healty, and it is not hard to make from basic ingredients in a kitchen. I keep red lentils on hand, so this soup will never be far away again. Thank you!!
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