Moroccan-spiced Lentil Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
7 cup: Hot water,
1 1/2 cup: Dried brown lentils,
3 cup: Chopped onion,
2 tsp: Beef-flavored instant bouillon,
1 1/2 tsp: Cumin,
3/4 tsp: Sugar,
1/2 tsp: Salt,
1/2 tsp: Cinnamon,
1/4 tsp: Allspice,
1/4 tsp: Ground red pepper, (cayenne)opt.
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 8-10 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 on Dec 09,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp