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    You are in: Home / Recipes / Orange-Scented Lentil Soup Recipe
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    Orange-Scented Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    ratherbeswimmin''s Note:

    In 'Around My French Table' by Dorie Greenspan

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    Units: US | Metric


    1. 1
      Warm the oil or melt the butter in a large Dutch oven or soup pot over low heat.
    2. 2
      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.
    3. 3
      Add in the broth, lentils, citrus peel, peppercorns, coriander, clove, and ginger; increase heat and bring to a boil.
    4. 4
      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.
    5. 5
      After the soup has simmered for about 45 minutes, season it with salt and pepper.
    6. 6
      Working in batches, puree the soup-spices, celery leaves, orange peel, and all-in a blender or food processor; or use an immersion blender.
    7. 7
      Wipe out the pot and pour the soup back into it, and reheat.
    8. 8
      Ladle the soup into plates or bowls; garnish each with a dollop of yogurt, and sprinkle with bacon, if desired.

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    Nutritional Facts for Orange-Scented Lentil Soup

    Serving Size: 1 (382 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 216.4
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 769.4 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 11.3 g
    Sugars 3.7 g
    Protein 13.9 g

    The following items or measurements are not included:

    orange peel


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