About this recipe: A delicious soup that's packed full of protein and flavour. Lentils, celery and carrots are simmered together in orange juice and chicken stock. It's the perfect winter soup to be enjoyed all year round.
I thought this was tasty but my husband, who's a big lentil soup fan, loved it. I sauteed the onion in a little olive oil instead of butter (as it's healthier). When the onion was softened, I added some minced garlic, which I briefly sauteed, before adding the rest of the ingredients. I also diced the carrot instaed of shredding it & used only 1/4 tsp. thyme, due to family preference. I added all the broth at the same time & didn't bother blending the ingredients at the end. A little texture from the lentils & veggies was fine with us. I would suggest that if you go to the trouble of making this that you double the recipe so you can take some to lunch or freeze it for another time. - 08 Feb 2004 (Review from Allrecipes US | Canada)
This was wonderful! I used vegetarian chicken seasoning instead of chicken broth, and skipped the celery and bay leaf. My family loved it - the only problem was I would say this made about two servings, not four - by the time the kids and I were done, my husband got about three bites. Also, I had to keep adding extra water as it cooked. But overall, it was a winner! - 05 Jun 2002 (Review from Allrecipes US | Canada)
Amazing soup. Seems gourmet, but its so simple to make. Guests loved it, as did kids. I added garlic, and sautéed it with the onion as others suggested. - 08 Jul 2007 (Review from Allrecipes US | Canada)