Recipe Orange Lentil Soup
Rate this orange lentil soup shorabat adas recipe with 2 tbsp extra virgin olive oil plus more for the croutons 1 medium onion coarsely chopped 2 cups orange lentils picked clean and rinsed 6 cups low sodium canned chicken or beef broth 3 slices whole wheat or white bread.
Recipe orange lentil soup. Cook on stove top on simmer for 1 hour or until tender. Stir in lentils orange juice celery carrot bay leaf thyme pepper and half the chicken stock and simmer 40 minutes until lentils are tender. Puree in a blender or food processor or using an immersion blender.
In a pot over medium heat cook onions in butter until softened. Puree in a liquidiser or food processor or using a hand blender. Add the carrots and onion and sauté until softened about 5 minutes.
Pour into a food processor a batch at a time until all the soup is pureed. In a pot over medium heat cook onions in butter until softened. Then reduce the heat to medium cover the pot and.
Add the lentils 1 15 ounce can tomato sauce and 6 cups broth stir to combine and bring to a simmer. Add the stock and bring it to a boil. This lentil soup is a richly textured warming soup with complex depths of flavor.
Reduce the heat and cook for another 15 minutes. Add the lentils and stir to coat them in the oil. Add lentils and stock and bring to the boil.
Cook until fragrant about 1 minute. All it takes is a hint of spice flavourings bay leaves and finishing it off with a touch of lemon to elevate this soup. Return to the pot stir in remaining chicken stock and heat through.