Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and saute until translucent, about 4 minutes. Add 2 teaspoons spice mixture and saute 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4|
|Calories from Fat: 90 (19%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 89mg||27 %|
|Sodium 1039.4mg||36 %|
|Potassium 1394.8mg||37 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 20.5g|
|Protein 53.9g||77 %|
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Calories per serving: 467
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