Yield: 4 Servings
Measure | Ingredient |
---|---|
7 cups | Hot water |
1½ cup | Dried brown lentils |
3 cups | Chopped onion |
2 teaspoons | Beef-flavored instant bouillon |
1½ teaspoon | Cumin |
¾ teaspoon | Sugar |
½ teaspoon | Salt |
½ teaspoon | Cinnamon |
¼ teaspoon | Allspice |
¼ 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 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.
Makes 4 (1¾ 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 ½ 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@...> on Dec 09, 1998, converted by MM_Buster v2.0l.