4.8
(4)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Heat oil in a large pot or dutch oven over medium heat. Add onion, celery, garlic, ginger, and cumin. Reduce heat and cook slowly until onions are translucent. (This is called sweating the onions, which helps to give a smooth, velvety texture to the soup)
Step 2
Add stock, lentils, and carrots and bring to a boil, then reduce heat and simmer for about 30 minutes or until carrots and lentils are tender. Stir in the orange juice.
Step 3
Use an immersion blender to puree right in the pot. Alternatively, you can transfer in batches to a blender or food processor. Allow the soup to cool somewhat first, and keep the steam hatch open on the blender lid.
Step 4
Serve hot, garnished with parsley or red pepper flakes
Your folders
eatwithclarity.com
5.0
(15)
20 minutes
Your folders
acedarspoon.com
4.5
(204)
30 minutes
Your folders
occasionallyeggs.com
4.5
(84)
25 minutes
Your folders
freutcake.com
30 minutes
Your folders
thecafesucrefarine.com
5.0
(6)
35 minutes
Your folders
thecafesucrefarine.com
Your folders
hurrythefoodup.com
4.7
(37)
20 minutes
Your folders
allrecipes.com
5.0
(2)
25 minutes
Your folders
thenaturalnurturer.com
5.0
(21)
30 minutes
Your folders
kitchentreaty.com
4.8
(18)
25 minutes
Your folders
klaraslife.com
5.0
(2)
30 minutes
Your folders
foodandwine.com
5.0
(122)
Your folders
thekitchn.com
4.8
(70)
Your folders
jamiegeller.com
60 minutes
Your folders
thelemonbowl.com
3.9
(14)
30 minutes
Your folders
jessicagavin.com
4.9
(16)
20 minutes
Your folders
cooking-nytimes-com.translate.goog
5.0
(22.1k)
45 minutes
Your folders
abeautifulplate.com
4.5
(149)
50 minutes
Your folders
delishknowledge.com
5.0
(8)
40 minutes