Moroccan-spiced lentil soup

4 Servings

Ingredients

Quantity Ingredient
7 cups Hot water
1½ cup Dried brown lentils
3 cups Chopped onion
2 teaspoons Beef-flavored instant bouillon
1½ teaspoon Cumin
¾ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Allspice
¼ teaspoon Ground red pepper; (cayenne)opt.

Directions

In Dutch oven, bring water to a boil. Add lentils; return to a boil. Reduce heat; simmer 10 minutes.

Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over Medium-High heat until hot. Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.

Add onions to lentils. Ifdesired for additional flavor, pour about ½ cup of lentil liquid into skillet; scrape bottom andsides to remove any bits of browned onions. Add to lenitl mixture. Stir in all remaining ingredients.

Cover: cook 20 minutes.

Makes 4 (1¾ cup) servings.

Per serving: 310 calories, 1 g, fat, 2% CFF, 0 mg. cholesterol, 730 mg.

sodium, 54 g carbohydrate, 24 g dietary fiber, 22 g protein Dietary Exchanges: 3 ½ starch, 1 very lean meat Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16 Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Dec 09, 1998, converted by MM_Buster v2.0l.

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