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 |
t |
Beef-flavored instant |
|
|
bouillon |
1 1/2 |
t |
Cumin |
3/4 |
t |
Sugar |
1/2 |
t |
Salt |
1/2 |
t |
Cinnamon |
1/4 |
t |
Allspice |
1/4 |
t |
Ground red pepper |
|
|
cayenneopt. |
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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