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| Orange-Scented Lentil Soup |
It was soup this week for our assignment in
French Fridays With Dorie. We made an
Orange-Scented Lentil Soup. This soup did have orange peel in it and the taste was quite refreshing. It did not have an overpowering flavor. It was quite good. You make this soup like you would start any lentil soup. Cook some onions, carrots, and celery in some olive oil. Add chicken broth, spices, lentils, and orange peel ( a change from my regular lentil soup). Cook for about 90 minutes or until the lentils are soft. Season with salt and pepper while the lentils are cooking. This soup smelled divine as it was cooking. After the soup was done, I let it cool and pureed it in my blender. I returned the soup to the pot and reheated it. I served my soup with some chopped Black Forest Ham. As I said earlier, this soup was quite good.
You can find this recipe on pages 90-91 in "Around My French Table."
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| Veggies |
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| Simmering Ingredients |
Geraldine, how nice that you really enjoyed this Orange-Scented Lentil Soup - it was indeed a wonderful and comfort-style type of soup that the whole family could agree on. I like the pretty soup bowl that you served your lovely soup in!
ReplyDeleteHave a great weekend!
I like that you used red onion and the black forest ham is the perfect topping for it. Lovely soup!
ReplyDeleteYes I agree with Paula, red onion and black forest ham must have been wonderful.
ReplyDeleteThis is definitely a keeper - such a nice, surprising soup! The Black Forest ham sounds like it would be terrific with this soup!
ReplyDeleteYum…I like that you served this with ham! Yum!! We really enjoyed this soup, too! And, since we are still experiencing temps in the 30’s, it was a welcomed treat!! Have a nice weekend, Geri!
ReplyDeleteI love lentils. This looks delectable.
ReplyDeleteHappy weekend!
Angie
Nice toppings! So many different ways to be creative.
ReplyDeleteYour soup turned out fantastic! Yummy sounding toppings!
ReplyDeleteGlad you enjoyed this one, too, Geri! Hope you had a wonderful weekend~
ReplyDeleteLove the idea of the chopped Black Forest ham ! I agree on the aroma of this soup- it more than made up for the ending color (or lack thereof :) and a combo I definitely would not have come up with on my own. It was also nice to have something a bit more on the "healthy" side. It is still winter-ish in PA so soups are very much appreciated....for a little while longer. Great job !
ReplyDeleteThis was emjoyable wasn't it? (And that orange peel smelled so good...)
ReplyDeleteThe red onions gave your soup a nice color! Much prettier than mine.
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