Carrot, Red Lentil and Orange Soup

READY IN: 1hr 10mins
Recipe by Sydney Mike

This recipe was found in the 2008 cookbook, Fruit!

Top Review by White Rose Child

My family and I really enjoyed this; it offers a deliciously alternative soup flavour! It was easy to make, too - I even made it fat-free by sauteing in water. It's just fine without the yogurt, too. Thanks for posting!

Ingredients Nutrition


  1. 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!
  2. Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
  3. 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.
  4. Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
  5. Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
  6. To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!

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