Orange Lentil Soup(Adapted From The Vegetarian Epicure By Anna Thomas)
A vibrant, comforting orange lentil soup with fresh basil and lemon, perfect for a hearty vegetarian meal or light lunch, offering bright citrus and savory flavors.
Ingredients
Instructions
- Saute onion and garlic in butter in a soup pot until translucent.
- Add grated carrots and stir for 1 minute.
- Add lentils, water, chicken or vegetable cube (if used), and lemon rind.
- Bring the soup to a boil, then lower the heat and simmer for 40 minutes.
- Add lemon juice and basil; simmer for another 20 minutes.
- Add salt and pepper to taste.
Tips & Substitutions
For a creamier texture, consider blending the soup before adding the lemon juice and basil. If you don't have orange lentils, red lentils are a great substitute, though they may alter the color slightly. To enhance flavor, add a dash of cumin or turmeric. Fresh herbs can also be swapped; try parsley or cilantro for a different twist.
Serving Suggestions
Serve the Orange Lentil Soup hot, garnished with additional fresh basil. It pairs beautifully with crusty bread or a simple green salad. For a heartier meal, consider adding a side of Chicken With Lemon And Olives. This soup also makes a lovely starter for a Mediterranean-inspired dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup gently on the stove over low heat, adding a splash of water if it thickens too much. Alternatively, you can microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Lentil Soup(Adapted From The Vegetarian Epicure By Anna Thomas) contains roughly 264 calories, with 6g protein, 57g carbohydrates, and 3g fat. It is an excellent source of vitamin A (228% of the Daily Value), dietary fiber (51% of the Daily Value), and potassium (37% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1952mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, simply omit the butter and use a vegetable broth cube instead of chicken broth. This will keep the soup completely plant-based while still providing rich flavor.
How can I adjust the spiciness of the soup?
To add heat, consider including a pinch of red pepper flakes or a dash of hot sauce while cooking. Adjust the amount to your tolerance and taste as you go.
Is there a way to thicken the soup?
If you prefer a thicker consistency, you can blend a portion of the soup and return it to the pot. Alternatively, cooking it uncovered for a bit longer will help reduce the liquid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).