Hallows' Eve Soup|
All Hallows' Eve Soup
1 Navel Oranges
2 1/2 ts Olive Oil; *Note
3 md Onions; Peel, Halve, Sliver
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
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
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
Remove the orange peel and discard. Adjust seasonings and stir in the
parsley. Serve steaming hot with warm crusty bread.
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,