I had some lentils on hand and decided to finally try them last night. We all liked this recipe and thought I would share it with the alterations. We had it with sour dough bread.
1 Tablespoon Olive Oil 1 onion, diced 1 garlic clove 2/3 cup red lentils 1/2 cup orange juice 1 stalk celery, chopped 1/2 carrot, shredded 1 bay leaf 1/2 teaspoon dried thyme ground black pepper to taste 3 cups chicken broth, divided
1 In a pot over medium heat, cook onions in oil until softened, add garlic and saute. Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, until lentils are tender. 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. (I would take out the bay leaf out first)