How to make it

  • Place the onions in butter, in a pot over a medium heat, and cook until they soften. Add in the lentils, orange juice, carrot, celery, half the broth, bay leaf, thyme, and pepper. Then allow to simmer for 40 minutes, until lentils become tender.
  • In a blender, food processor, or immersion blender, puree the soup, then return it to the pot. Finally, add in left over chicken broth and heat completely, then serve.

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