Orange-Scented Lentil Soup



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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s