Orange and Lentil Soup

A lovely soup recipe that I received from a older English country woman. Very easy to make and has a nice warm flavor.

Step: 1

In a pot over medium heat, cook onions in butter until softened. 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: 2

Puree in a blender or food processor, or using an immersion blender. Return to the pot, stir in remaining chicken broth and heat through.

Per Serving: 172 calories; protein 7.9g; carbohydrates 22.6g; fat 6.2g; cholesterol 15.3mg; sodium 242.3mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.