Orange And Lentil Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Orange And Lentil Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Orange And Lentil Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons butter
• 1 onion, diced
• 2/3 cup red lentils
• 1/2 cup orange juice
• 1 stalk celery, chopped
• 1/2 carrot, shredded
• 1 bay leaf
• 1/2 teaspoon dried thyme
• ground black pepper to taste
• 3 cups chicken broth, divided

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a pot over medium heat, cook onions in butter until softened

Step 2: Technique & Execution

Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, until lentils are tender

Step 3: Technique & Execution

Puree in a blender or food processor, or using an immersion blender

Step 4: Technique & Execution

Return to the pot, stir in remaining chicken broth and heat through.