All Hallows Eve Soup Recipe

Ingredients for All Hallows Eve Soup

• Navel Orange
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 cup chopped carrots
• 1/2 teaspoon salt
• Black Pepper
• Dried Marjoram
• Plum Tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• Nonfat Chicken Broth
• Dried Red Lentils
• 1/4 cup chopped fresh parsley

How to Make All Hallows Eve Soup

1. Cut the rind off one orange in one long strip.
2. Carefully scrape off all excess pith from the orange rind and set aside.
3. Juice the orange and reserve 1/2 cup of juice.
4. Heat 1 tablespoon olive oil in a large, heavy pot over low heat.
5. 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.
6. 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.
7. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer for 30 minutes, stirring occasionally, until lentils are tender.
8. Remove and discard the orange peel.
9. Season to taste with salt and pepper. Stir in 1/4 cup chopped fresh parsley.
10. Serve hot with warm, crusty bread.