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
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
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
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!
RED LENTIL AND CARROT SOUP
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.
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
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.
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