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Moroccan-Spiced Lentil Soup

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
7 cups water
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1 ½ cups brown lentils
dried
*
3 cups onions
chopped
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2 teaspoons boullion cubes
beef-flavored
*
1 ½ teaspoons cumin
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¾ teaspoon sugar
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½ teaspoon salt
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½ teaspoon cinnamon
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¼ teaspoon allspice
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¼ teaspoon red pepper flakes
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Ingredients

Amount Measure Ingredient Features
1.7 l water
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355 ml brown lentils
dried
*
7.1E+2 ml onions
chopped
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1E+1 ml boullion cubes
beef-flavored
*
7.5 ml cumin
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3.8 ml sugar
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2.5 ml salt
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2.5 ml cinnamon
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1.3 ml allspice
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1.3 ml red pepper flakes
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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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 537g (18.9 oz)
Amount per Serving
Calories 545% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 318mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 15%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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