* Exported from MasterCook * Moroccan Spiced Lentil Soup Recipe By : Pillsbury, Fast and Healthy Cooking, Jan/Feb 1999 Serving Size : 4 Preparation Time :0:40 Categories : Moroccan Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 c Water -- hot 1 1/2 c Dried brown lentils 3 c Onion -- chopped 2 ts Beef-flavored instant bouillon 1 1/2 ts Cumin 3/4 ts Sugar 1/2 ts Salt 1/2 ts Cinnamon 1/4 ts Allspice 1/4 ts Ground red pepper (optional) 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 to 10 minutes or until edges of onions are brown, stirring occasionally. Add onions to lentils. If desired 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 lentil mixture. Stir in all remaining ingredients. Cover & cook for 20 minutes. Yield: 4 Servings Per serving: 310 cal, 1 g fat (2% CFF), 0 mg cholesterol, 730 mg sodium, 54 g carbs, 24 g fiber, 22 g protein Exchanges: 3-1/2 Starch, 1 Very lean meat Formatted by: ICQ# 12099532 - - - - - - - - - - - - - - - - - -