Moroccan-Spiced Lentil Soup

• 7 cups water hot
• 1 1/2 cups brown lentils dried
• 3 cups onions chopped
• 2 teaspoons boullion cubes beef-flavored
• 1 1/2 teaspoons cumin
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon red pepper flakes

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 to 10 minutes or until edges of onions are brown, stirring occasionally.
7. Add onions to lentils.
8. Ifdesired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom andsides to remove any bits of browned onions.
9. Add to lenitl mixture.
10. Stir in all remaining ingredients.
11. Cover: cook 20 minutes.

water, brown lentils dried, onions, cumin, sugar, salt, cinnamon, allspice, red pepper

Taken from recipeland.com/recipe/v/moroccan-spiced-lentil-soup-40677 (may not work)