Soup With Orange Lentils And Orange Vegetables Food

ORANGE AND LENTIL SOUP

Steps:

• 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.

ORANGE-SCENTED LENTIL SOUP

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.

MID EASTERN ORANGE LENTIL SOUP

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.

SOUP WITH ORANGE LENTILS AND ORANGE VEGETABLES

Steps:

• 1. Heat oil in a large soup pot. Add onion, saute for several minutes, and then add garlic and hot pepper.
• 2. Add sliced carrots and sweet potato and continue to saute for 5-7 minutes longer.
• 3. Add soup stock, pumkin and lentils. Bring to a boil, cover and reduce heat.
• 4. Cook over a low heat for approximately 30 minutes, or until vegetables and lentils are soft.

LENTIL VEGETABLE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

SLOW COOKER LENTIL VEGETABLE SOUP

Steps:

• Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
• Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
• Cook on low for 6 hours.
• Add barley & as much of the last cup of chicken broth as needed.
• Cook on high for 1 hour.
• Garnish with fresh parsley when serving.

ORANGE LENTIL SOUP (SHORABAT ADAS)

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
• Meanwhile, preheat the over to 400°F.
• Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
• Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
• Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.

CARROT, LENTIL & ORANGE SOUP

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.

YELLOW LENTIL SOUP

Steps:

• In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
• Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
• Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
• In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
• Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

LENTIL AND VEGETABLE SOUP

Steps:

• Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
• Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
• Reduce heat and simmer until vegetables are tender (approx 25 minutes).
• Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
• Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.

LENTIL VEGETABLE SOUP

Steps:

• In large soup pot heat up oil; add onions, shallot, carrots and celery.Cook about 5 minutes; add garlic and mushrooms; cook 5 more minutes.
• Stir in tomato paste and cook 1 minute.
• Add lentils, ham and chicken broth; stir in Vegeta and savory.
• Cover and cook until lentil are tender;add broccoli stems last 10 minutes about 30-40 minutes.
• Taste and add salt and pepper.
• Serve with parmesan cheese for a change of flavour.