Free Recipe Moroccan-Spiced Lentil Soup
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Moroccan-Spiced Lentil Soup Recipe
7 c Hot water
1-1/2 c Dried brown lentils
3 c Chopped onion
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;
-(cayenne)opt.
Moroccan-Spiced Lentil Soup Preparation
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 Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb ”99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Dec 09, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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