Recipe - All Hallows Eve Soup

1 Navel Oranges
2 One half teaspoon Olive Oil; *Note
3 md Onions; Peel, Halve, Sliver
Lengthwise
4 md Carrots; Peel, Grate
One half teaspoon Salt
One fourth teaspoon Black Pepper
2 teaspoon Dried Marjoram
28 ounce Peeled Plum Tomatoes;
Crushed With Juice
1 tablespoon Tomato Paste; Generous
1 teaspoon Dark Brown Sugar; Or Light
6 cup Nonfat Chicken Broth; Or Veg
Broth
1 cup Dried Lentils; Red, Rinsed
One fourth cup 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
reggie@reggie.com
Posted to Digest eatlf.v096.n225

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

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 215.6,

Fat 2.9g,

Carb 36.2g,

Fib 13.8g,

Pro 13.9g,

Sod 785mg,

CFF 11.5%.