Bubbling Cauldron: All Hallows Eve Soup
Source of Recipe
fooddownunder.com
List of Ingredients
1 Navel Oranges
2 1/2 tsp Olive Oil *Note
3 med Onions Peel, Halve, Sliver Lengthwise
4 med Carrots Peel, Grate
1/2 tsp Salt
1/4 tsp Black Pepper
2 tsp Dried Marjoram
28 oz plum tomatoes Crushed With Juice
1 tbl Tomato Paste Generous
1 tsp Dark Brown Sugar Or Light
6 cup Nonfat Chicken Broth Or Veg Broth
1 cup Dried Lentils Red, Rinsed
1/4 cup Parsley coarsely choppedMethod :
original poster's note: Original recipe used 2 T oil... I reduced it and it was fine.Recipe
* 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
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