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Moroccan-Spiced Scallops with Lentils
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 2 1/2 cups (or more) vegetable broth
- 1 cup red lentils,* rinsed
- 1/4 cup chopped fresh cilantro plus additional for sprinkling
- 1 1/2 pounds sea scallops, patted dry
Directions:View on Epicurious
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