Moroccan Spiced Lentil Soup

• 7 cups hot water
• 1 1/2 cups dried brown lentils
• 3 cups chopped onions
• 2 teaspoons instant beef 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 (optional)

1. In Dutch oven, bring water to a boil.
2. Add lentils; return to a boil.
3. Reduce heat; simmer 10 minutes.
4. Meanwhile, spray large nonstick skillet with nonstick cooking spray.
5. Heat over Medium-High heat until hot.
6. Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.
7. Add onions to lentils.
8. 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.
9. Add to lentil mixture.
10. Stir in all remaining ingredients.
11. Cover: cook 20 minutes.

water, brown lentils, onions, instant beef bouillon, cumin, sugar, salt, cinnamon, allspice, ground red pepper

Taken from www.food.com/recipe/moroccan-spiced-lentil-soup-16688 (may not work)