Moroccan-Spiced Lentil Soup

7 cups hot water

1 1/2 cups dried brown lentils

3 cups chopped onion

2 teaspoons beef-flavored instant bouillon

1 1/2 teaspoons cumin

3/4 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground red pepper -- (cayenne)opt.

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 MC formatting by [email protected] ICQ# 12099532