| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Moroccan | Beans/, Legumes | 4 | Servings |
INGREDIENTS
| 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. |
INSTRUCTIONS
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.
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