Moroccan Lentil Soup

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Moroccan Lentil Soup Ingredients

2 tb Each: butter; canola oil or	2 qt Water
1 Each; finely chopped: medium	2 cn (14 1/2 ounces each) chicken
2 md Carrots; shredded	3/4 c Dry sherry
1 1/2 c Peeled; finely chopped	1 cn (14 1/2 ounces) diced
4 Cloves garlic; minced	1 Bag (1 pound) dried lentils;
2 1/4 ts Cumin	1/2 ts Salt
1 1/2 ts Cinnamon	Plain yogurt; chopped
3/4 ts Each: curry powder;

Instructions for Moroccan Lentil Soup

Preparation time: 30 minutes Cooking time: 1 hour Yield: 12 servings >From Joan Swensen, chef at Swillys, Pullman, Wash. 1. Melt butter with oil in a large (6- to 8-quart) stockpot over medium heat. Add onions, green pepper, carrots, eggplant and garlic. Stir well. Add cumin, cinnamon, curry powder, allspice and pepper flakes. Cook, stirring, until vegetables have softened, about 10 minutes. 2. Add water, chicken broth, sherry, tomatoes and lentils; heat to boil. Reduce heat to low and simmer, uncovered, 1 hour, or until the lentils soften. Season with salt. To serve, garnish each bowl with dollop of yogurt and a sprinkling of chopped cilantro. Nutrition information per serving: Calories ...... 230 Fat ............. 6 g Cholesterol .. 11 mg Sodium ..... 480 mg Carbohydrates .. 30 g Protein ....... 12 g Posted to TNT - Prodigys Recipe Exchange Newsletter by Roserairie@aol.com on Nov 10, 1997

Main Ingredient: SoupCuisine: Uncategorized