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 minute 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.
- From sender: *NOTE: Original recipe used 2 T oil - I reduced it and it was fine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.37 Kcal (918 kJ) | ||
| Calories from fat | 13.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 2% | |
|---|---|---|---|
| Sodium | 1262.43mg | 53% | |
| Potassium | 1110.59mg | 24% | |
| Total Carbs | 38.33g | 13% | |
| Sugars | 10.72g | 43% | |
| Dietary Fiber | 15.06g | 60% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 39.4mg | 66% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 4.2mg | 23% | |
| Calcium | 111.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 43.88 Kcal (184 kJ) | ||
| Calories from fat | 2.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.3g | 2% | |
|---|---|---|---|
| Sodium | 252.53mg | 53% | |
| Potassium | 222.15mg | 24% | |
| Total Carbs | 7.67g | 13% | |
| Sugars | 2.14g | 43% | |
| Dietary Fiber | 3.01g | 60% | |
| Protein | 2.41g | 24% | |
| Vitamin C | 7.9mg | 66% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.8mg | 23% | |
| Calcium | 22.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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