Served as starter. Vegetarian dish.

Moroccan

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

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. If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions. Add to lentil mixture. Stir in all remaining ingredients. Cover, cook 20 minutes.

Serves: 4

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