Moroccan-Spiced Lentil Soup
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
water
hot |
|
| 1 ½ | cups |
brown lentils
dried |
* |
| 3 | cups |
onions
chopped |
|
| 2 | teaspoons |
boullion cubes
beef-flavored |
* |
| 1 ½ | teaspoons |
cumin
|
|
| ¾ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
water
hot |
|
| 355 | ml |
brown lentils
dried |
* |
| 7.1E+2 | ml |
onions
chopped |
|
| 1E+1 | ml |
boullion cubes
beef-flavored |
* |
| 7.5 | ml |
cumin
|
|
| 3.8 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
red pepper flakes
|
|
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.
