Moroccan-spiced lentil soup

 
                        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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