Carrot Red Lentil And Orange Soup Recipes

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CARROT, LENTIL & ORANGE SOUP

Deliciously spicy - warm up with this fab veggie soup.

Provided by Good Food team

Categories     Dinner, Lunch, Snack, Soup

Time 50m

Number Of Ingredients 10



Carrot, lentil & orange soup image

Steps:

  • Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
  • Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium

1 tsp cumin seeds
2 tsp coriander seeds
1 onion chopped
225g carrots diced
75g red lentils
300ml orange juice
2 tbsp low-fat natural yogurt
fresh chopped coriander to garnish
pinch paprika to garnish
600ml vegetable stock

CARROT, RED LENTIL AND ORANGE SOUP

Make and share this Carrot, Red Lentil and Orange Soup recipe from Food.com.

Provided by Sydney Mike

Categories     Citrus

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14



Carrot, Red Lentil and Orange Soup image

Steps:

  • In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
  • Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
  • Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
  • Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
  • Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
  • To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!

2 tablespoons olive oil
1 onion, peeled, chopped
1 bay leaf
2 celery ribs, trimmed, chopped
1 lb carrot, peeled, chopped
1/2 cup red lentil, rinsed
1 (14 ounce) can tomatoes, diced
2 1/2 cups vegetable stock
1 cup fresh orange juice (a cup!)
1/2 teaspoon orange zest, minced
1 dash salt
1 dash ground black pepper
4 tablespoons plain yogurt
4 teaspoons fresh parsley, chopped

RED LENTIL AND CARROT SOUP

Categories     Soup/Stew     Bean     Herb     Vegetable     Valentine's Day     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Winter     Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 14



Red Lentil and Carrot Soup image

Steps:

  • In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
  • Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
  • Serve soup garnished with coriander sprigs.

3/4 pound red lentils*, picked over
7 cups water
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
5 carrots (about 10 ounces), halved lengthwise and sliced thin crosswise
1 cup finely chopped red bell pepper
1/4 cup packed fresh coriander sprigs, washed well, spin dry, and chopped fine
1/4 cup chopped scallion greens
cayenne to taste
Garnish: fresh coriander sprigs
*available at natural foods stores and specialty foods shops

MID EASTERN ORANGE LENTIL SOUP

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



Mid Eastern Orange Lentil Soup image

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.

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

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