Served as main course. Non-vegetarian dish. Speciality: Low Fat, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

1 Navel Orange

1 1/2 teaspoons Olive Oil, see note

3 medium Onions, peel halve, sliver lengthwise

4 medium Carrots, peeled and Grated

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

2 teaspoons dried Marjoram

28 ounces Plum Tomatoes, crushed with Juice

1 Tablespoon Generous Tomato Paste

1 teaspoon Brown Sugar

6 cups nonfat Chicken Broth or vegetable broth

1 cup dried Red Lentils, Rinsed

1/4 cup Parsley, coarsely chopped

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.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

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