Soup Cookbook

Directions

• *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%.