LENTIL: Sunset Red Lentil Soup
Source of Recipe
USA Cookbook by Sheila Lukins
* Exported from MasterCook *
Sunset Red Lentil Soup
Recipe By : Sheila Lukins
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 navel orange
2 tablespoons olive oil
3 onions -- halved lengthwise
-- and slivered
4 carrots -- peeled and grated
1/2 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
2 teaspoons dried marjoram
1 can peeled plum tomatoes -- crushed with
-- their juices (28 oz)
1 tablespoon (generous) tomato paste
1 teaspoon dark or light brown sugar
6 cups defatted chicken broth or
vegetable broth
-- preferably homemade
1 cup dried red lentils -- rinsed and drained
1/4 cup fresh flat-leaf parsley -- coarsely chopped
Peel the rind off the orange with a paring knife, in one long strip, if possible. Scrape all the excess pith off the back of the peel, and set it aside. Halve the orange and squeeze the juice from it. Set the juice aside.
Heat the olive oil in a large heavy pot over low heat. Add the onions and carrots and cook, stirring occasionally, until wilted, about 15 minutes. Sprinkle with the salt, pepper, and marjoram during the last 2 minutes.
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, stirring occasionally, for 30 minutes.
Discard the orange peel, adjust the seasonings, and stir in the parsley. Serve hot.
Source:
"USA Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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