All Hallows' Eve Soup

Title:
All Hallows' Eve Soup

Yield:
6 Servings

Categories:
Low-Fat,
Soups




Ingredients:





     1    Navel Oranges


 2 1/2 ts Olive Oil; *Note


     3 md Onions; Peel, Halve, Sliver


          -Lengthwise


     4 md Carrots; Peel, Grate


   1/2 ts Salt


   1/4 ts Black Pepper


     2 ts Dried Marjoram


    28 oz Peeled Plum Tomatoes;


          -Crushed With Juice


     1 tb Tomato Paste; Generous


     1 ts Dark Brown Sugar; Or Light


     6 c  Nonfat Chicken Broth; Or Veg


          -Broth


     1 c  Dried Lentils; Red, Rinsed


   1/4 c  Coarsely Chopped Parsley






 *NOTE:  Original recipe used 2 T oil... I reduced it and it was fine.


 


 Cut the rind off the orange in one long strip.  Scrape off all of the


 excess pith from the back and set aside. Squeeze the juice from the orange


 and reserve.


 


 Place the olive oil in a large, heavy pot over low heat.   Add the onions


 and carrots and cook, stirring occasionally, until wilted, about 15 min.


 Sprinkle with salt, pepper and marjoram.


 


 Add the tomatoes, tomato paste, brown sugar, broth, reserved orange peel


 and juice, and the lentils. Bring the mixture to a boil, reduce the heat to


 medium and simmer, partially covered, for 30 minutes, stirring


 occasionally.


 


 Remove the orange peel and discard.  Adjust seasonings and stir in the


 parsley.  Serve steaming hot with warm crusty bread.


 


 Serves 6


 


 This was really wonderful!!


 


 Entered into MasterCook and tested for you by Reggie & Jeff Dwork


 


 Posted to Digest eat-lf.v096.n225


 


 Date: Fri, 22 Nov 1996 10:45:50 -0800


 


 From: Reggie Dwork 


 


 NOTES : Cal 215.6,


 


 Fat  2.9g,


 


 Carb  36.2g,


 


 Fib  13.8g,


 


 Pro  13.9g,


 


 Sod  785mg,


 


 CFF  11.5%.