Tuesday, November 23, 2010


~ Rachel Smart's Recipes

1 onion, diced
1 clove garlic, minced
olive oil
1 1/3 c. lentils
3/4 c. orange juice
2 carrots, chopped
1 bay leaf
1/4 t. thyme
4 c. broth
1/2 c. water

Saute onions and garlic in olive oil at bottom of pan, then add all other ingredients. Simmer 40 minutes until lentils are tender.

Makes about six cups.

Notes: The orange flavor is pretty mild, so I use extra juice in place of the water.

Linked up at: Eat at Home Ingredient Spotlight - beans


Lorri A said...

Could meat be added, or would that be weird with the orange juice? What would you suggest? What about ground turkey?

BETHANY said...

You could definitely add meat! The orange flavor is subtle and wouldn't be weird with meat. Just know that it's not a very brothy soup, so if you add meat, then it's going to almost be more like a chili consistency.

Cindy said...

Thanks for this! Had it for dinner tonight. My daughter (your namesake!) said that though she doesn't like lentil soups or orange juice soups, she likes this! ;)