This is an interesting soup that is surprisingly light and satisfying.
Orange-Scented Lentil Soup
2 Tbsp. olive oil
2 onions, sliced
2 celery stalks, sliced
1 carrot, sliced
6 cups chicken broth
1 cup lentils du Puy
1 strip (1×2 inches) of orange peel cut into 3 pieces
6 black peppercorns
3 coriander seeds
1 (1-inch) piece of ginger, chopped
Pancetta, diced and cooked
Warm oil in soup pot over low heat. Toss in onions, celery, and carrot. Cover the pot and cook, stirring often, until vegetables are soft, about 10 minutes. Add broth, lentils, orange peel, peppercorns, and ginger. Raise heat and bring to a boil. Lower heat so broth just simmers and cover. Cook till lentils are soft about 60 to 90 minutes. After 45 minutes season with salt and pepper. Blend soup with an immersion blender. Garnish with yogurt and cooked pancetta.
Inspired by Around My French Table