Citrus-Infused Carrot and Red Lentil Soup
Delve into the vibrant flavors of our Citrus-Infused Carrot and Red Lentil Soup, a nourishing and delightful dish that's perfect for families and friends. This hearty soup combines the earthiness of lentils with the sweetness of carrots and a refreshing citrus kick from fresh orange juice and zest. Ideal as a cozy meal on chilly days or a delightful starter for any gathering, this soup promises to tantalize your taste buds while providing a wealth of nutrients. Share this heartwarming recipe with your loved ones and savor each comforting bowl together!
N/A
Servings
135
Calories
14
Ingredients
Ingredients
olive oil
2 tablespoons (None)
onion
1 (peeled and chopped)
bay leaf
1 (None)
celery ribs
2 (trimmed and chopped)
carrot
1 lb (peeled and chopped)
red lentil
1/2 cup (rinsed)
diced tomatoes
1 (14-ounce) can (None)
vegetable stock
2 1/2 cups (None)
fresh orange juice
1 cup (a cup)
orange zest
1/2 teaspoon (minced)
salt
1 dash (None)
ground black pepper
1 dash (None)
plain yogurt
4 tablespoons (None)
fresh parsley
4 teaspoons (chopped)
Instructions
1
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, bay leaf, and celery, cooking gently for about 5 minutes until softened, ensuring they do not brown.
2
Incorporate the chopped carrots and stir for an additional 2 minutes until they are well-coated with the onion and celery mixture.
3
Introduce the rinsed red lentils, diced tomatoes, and vegetable stock. Bring the mixture to a vigorous boil, then reduce the heat, cover, and let it simmer for approximately 40 minutes. Stir occasionally until the soup is thickened and the lentils are tender.
4
After cooking, remove the saucepan from the heat and allow it to sit, covered, for 10 minutes. Discard the bay leaf.
5
Stir in the fresh orange juice, minced orange zest, and add salt and pepper for seasoning. Return the soup to low heat and gently reheat until it's hot, but avoid boiling.
6
To serve, ladle the soup into warm bowls. Swirl in a tablespoon of plain yogurt for creaminess and garnish with chopped fresh parsley on top. Enjoy your flavorful creation!
Nutrition Information
4g
Fat
20g
Carbs
6.25g
Protein
7g
Fiber
3.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Citrus-Infused Carrot and Red Lentil Soup?
It is a nourishing, hearty soup that combines the earthiness of red lentils with the sweetness of carrots and a refreshing citrus kick from orange juice and zest.
What are the primary ingredients in this soup?
The main ingredients include olive oil, onion, bay leaf, celery, carrots, red lentils, diced tomatoes, vegetable stock, orange juice, and orange zest.
Is this recipe vegetarian-friendly?
Yes, the recipe uses vegetable stock and plant-based staples, making it a vegetarian dish.
How many calories are in one serving of this soup?
Each serving contains approximately 135 calories.
What is the fat content per serving?
The soup contains 4g of fat per serving.
How many carbohydrates does this recipe have?
This recipe contains 20g of carbohydrates per serving.
Is the soup a good source of fiber?
Yes, it provides 7g of fiber per serving.
How much protein is in the Carrot and Red Lentil Soup?
There is 6.25g of protein per serving.
How much sugar is in each serving?
The soup contains 3.5g of sugar per serving.
How much olive oil is used?
The recipe calls for 2 tablespoons of olive oil.
How should the onion be prepared?
The onion should be peeled and chopped.
How much carrot is required?
You will need 1 lb of carrots, peeled and chopped.
What type of lentils should be used?
The recipe specifies 1/2 cup of rinsed red lentils.
What size can of diced tomatoes is needed?
A 14-ounce can of diced tomatoes is required.
How much vegetable stock is used?
The recipe uses 2 1/2 cups of vegetable stock.
How much fresh orange juice is added?
One cup of fresh orange juice is stirred in after cooking.
How much orange zest should I use?
The recipe calls for 1/2 teaspoon of minced orange zest.
What are the garnishes for this soup?
The soup is garnished with plain yogurt and chopped fresh parsley.
How long should I cook the onions, bay leaf, and celery?
Cook them gently over medium heat for about 5 minutes until softened.
How long does the soup need to simmer?
The soup should simmer covered for approximately 40 minutes until thickened.
Should I let the soup rest after cooking?
Yes, allow the saucepan to sit covered for 10 minutes after removing it from the heat.
What should I do with the bay leaf?
The bay leaf should be discarded after the 10-minute resting period.
Can I boil the soup after adding the orange juice?
No, you should gently reheat the soup until hot but avoid boiling it once the citrus is added.
How much salt and pepper is recommended?
The recipe suggests 1 dash of salt and 1 dash of ground black pepper.
How many ingredients are in this recipe?
There are 14 ingredients in total.
What is the preparation for the celery ribs?
The 2 celery ribs should be trimmed and chopped.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and involves simple simmering and sautéing steps.
How much yogurt is used for serving?
The recipe suggests 4 tablespoons of plain yogurt in total.
What kind of heat is used to sauté the base vegetables?
Medium heat is used to sauté the onion, bay leaf, and celery.
What is the final step before serving?
Ladle the soup into warm bowls, swirl in yogurt, and garnish with parsley.