Ingredients for All Hallows Eve Soup
- 1 navel orange
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon dried marjoram
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 4 cups vegetable broth
- 1 cup brown or green lentils, rinsed
- 1/4 cup chopped fresh parsley
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How to Make All Hallows Eve Soup
- Cut the rind off one orange in one long strip.
- Carefully scrape off all excess pith from the orange rind and set aside.
- Juice the orange and reserve 1/2 cup of juice.
- Heat 1 tablespoon olive oil in a large, heavy pot over low heat.
- Add 1 medium onion, chopped, and 1 cup chopped carrots. Cook, stirring occasionally, until softened, about 15 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried marjoram.
- Stir in 28 ounces canned crushed tomatoes, 2 tablespoons tomato paste, 1 tablespoon brown sugar, 4 cups vegetable broth, the reserved orange peel and juice, and 1 cup brown or green lentils, rinsed.
- Bring to a boil, then reduce heat to medium-low, partially cover, and simmer for 30 minutes, stirring occasionally, until lentils are tender.
- Remove and discard the orange peel.
- Season to taste with salt and pepper. Stir in 1/4 cup chopped fresh parsley.
- Serve hot with warm, crusty bread.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
46g
Fat
1g
Carbs
12g
