Orange and Lentil Soup
The warm and earthy flavors of this soup pair perfectly with a light salad, topped with roasted nuts.
Melt butter in a large pot over medium heat, then add onions and cook until softened.
Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, or until lentils are tender.
Puree mixture in a blender or food processor.
Return puree to the pot, then stir in remaining chicken broth until heated through.
Add salt and pepper to taste.