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All Hallows' Eve Soup

Ingredients: 1 Navel Orange 2 1/2 Teaspoon(s) Olive Oil 3 medium Onions 4 medium Carrots 1/2 Teaspoon(s) Salt 1/4 Teaspoon(s) Black Pepper 2 Teaspoon(s) Dried Marjoram 28 Ounce(s) Peeled Plum Tomatoes 1 Tablespoon(s) Tomato Paste, Generous 1 Teaspoon(s) Dark Brown Sugar 6 Cup(s) Nonfat Chicken Broth 1 Cup(s) Dried Lentils, Red, Rinsed 1/4 Cup(s) Coarsely Chopped Parsley Directions: 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 NOTE: Original recipe used 2 T oil... I reduced it and it was fine. Cal 215.6, Fat 2.9g, Carb 36.2g, Fib 13.8g, Pro 13.9g, Sod 785mg, CFF 11.5%.
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