Moroccan-Spiced Lentil Soup

* Exported from MasterCook *

Moroccan-Spiced Lentil Soup

Recipe By : Pillsbury, Fast and Healthy Cooking, Jan/Feb '99
Serving Size : 4 Preparation Time :0:40
Categories : Bobbie Not Sent Beans/Legumes
Onions Soups,Stocks & Chowder
Pillsbury Fast And Healthy Magazine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups hot water
1 1/2 cups dried brown lentils
3 cups chopped onion
2 teaspoons beef-flavored instant bouillon
1 1/2 teaspoons cumin
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground red pepper -- (cayenne)opt.

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 1/2 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 (1 3/4 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 1/2 starch, 1 very lean meat
Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16
MC formatting by bobbi744@acd.net ICQ# 12099532

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