Cuisinart DLC-10S Lentil Soup, 2cups water, Teaspoon freshly ground pepper Pinch dried thyme

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Lentil Soup

This hearty winter soup is a meal on its own, accompanied bycrusty bread and a salad.

INGREDIENTS

8ounces lentils

1/2 large garlic clove, peeled

1/2 small onion, peeled and halved 1/2 medium celery rib, in 1-inch pieces 1/2 medium carrot, in 1-inch pieces

2medium tomatoes, quartered 2-1/2 cups beef broth

2-1/2cups water

2teaspoonswhite-wine vinegar 1/2 teaspoon paprika

1/2 teaspoon salt*

1/8 teaspoon freshly ground pepper Pinch dried thyme

1/2 pound Polish kietbasa or other smoked

6cupsyield

Wash lentils under cold runningwater, drain them and place them in a large saucepot.

Use metal blade to pulse/chop garlic, onions, celery and carrots until finely chopped. Put in pot with lentils. Chop tomato into fine pieces. Add to potwith all remaining ingredients except sausage. Cover potand cook forabout 1 hour.

Freezesausage until hard to thetouch but easily pierced with tip of sharp knife, about 30 minutes.

Drain and reserve soup liquid and puree solids with metal blade. Return puree to broth and stir to combine. Use slicing disc to slice sausage. Add sausage to soup and reheat gently until sausage is warm, stirring occasionally, about 20 minutes.

'Omit salt if using salty sausage.

Split Pea Soup

A perfectfamily lunch or supper.

INGREDIENTS

1/2 pound split green peas 1/2 large onion, quartered 1/2 large garlic clove

3/4 pound smoked ham hocks

3-1/2 cupswater

1medium carrot 1/2 large celery rib 1/2 medium potato Salt and pepper

4cupsyield

Rinse peas and place in large pot. Peel onion and garlic. Use metal blade to chop garlic line, about 10 seconds. Add onion and pulse until coarsely chopped, about 6 to 8 pulses. Add to potwith ham hocks and water. Bring toa boil and reduce heat. Cover and simmer for 1 hour, stirring occasionally. Uncover and simmer until hocks are tender, about 30 to 40 minutes. Stir occasionally and add morewater it necessary. Remove hocks and let them cool while preparing vegetables.

Peel carrot, cut in feed-lube lengths, then halve lengthwise. Cut celery in feed-tube lengths then halve lengthwise. Peel potato, halve crosswise then quarter halves lengthwise. Insert slicing disc. Stand vegetables upright in feed tube and slice with medium to firm pressure. Reserve.

Puree soup with metal blade until smooth, about 15 seconds. Return to pot. Remove meat from hocks and pulse until coarsely chopped, 4 to 6 pulses. Add to pot with vegetables. Cover and simmer until tender, stirring occasionallyto prevent sticking. This will take about 20 minutes. Season to taste.

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Contents STEP-BY-STEP Getting Started Pusher for Small Feed Tube Pusher for Large Feed TubePress down to Pulse position and releasefor pulse/chopping Chopping and Pureeing With the Metal BladePut base on counter, with nameplate facing you Slicing and Shredding With the Slicing Shredding DiscsPage Cuisinart Locking Tab Unplug from outlet when not in use, before putting on or Taking off parts, and before cleaning, to unplug, grasp plugCuisinart Instructions Contents Practicing with Food Be sure the amount of food is no larger than recommendedRemoving Processed Food Chopping and Pureeing with the Metal Blade To puree fruit and cooked vegetablesTechniques for Chopping and Pureeing with the Metal Blade To disassemble the Compact CoverTo puree meat, poultry, lish and seafood To chop meal, poultry, lish and seafoodIt m To chop nulsTechniques for Chopping and Pureeing with the Metal Blade To make cake mix Techniques for Kneading Yeast Dough with the Dough Blade Page Techniques for Kneading Yeast Dough with the Dough Blade Stop it. remove half of dough and process in 2 batches Preparing Food for Slicing and Shredding Large fruits like pineapple and cantaloupeLube Remove the core fromthe He teed lube. Trie opening there is Pack he feed tube for desiredShreds Irom carrots, zucchini Your fingers or a spatula into Reed lubePracticing Slicing and Shredding Removing Sliced D R Shredded FoodSlicing and Shredding Techniques French-cut green beans Slicing Meat and P 0 U LT R Y Cheese Chop Shred SliceAdditional Information Page Recipes Ingredients Cjp tightly packed cilanfro leaves 4 cups yield Blue Cheese and Pecan SpreadOunces Cheddar cheese, cut in 1 -inch Pieces Lure, cut in pieces Teaspoon saltCup flour Cheesecoins Teaspoon saltSoups Lentil Soup 2cups waterTeaspoon freshly ground pepper Pinch dried thyme Eats and Fish HamburgersPound combinedmeat and fat 4 cups beef cubes 1/4 cup fat cubesMedium garlic doves Pound boneless beel chuck, chilledLeaspoon crushed red peppers Ounce can whole tomatoes 2 cupsyieldIngredients SausagePound pork or beef, cut in 1-inch cubes and chilled ChilledInch pieces Iresh ginger ServingsVegetables Crab CakesPie plate About 8 timesOunces Gruyeie cheese, cut Teaspoons saltTeaspoon Dijon-style mustard Ounce piece peeled onion Cup mayonnaise Creamy Cole SlawCup loosely packed parsley leaves Sauces PestoTeaspoons lime juice Medium tomatoes, cored and quartered Substitute flat-leaf parsley if cilantro is not available3 cupsyield Cups Iresh cranberriesTablespoon mustard, preferably Dijon-style1-1/4 cups oil Cud sugarPastry Cup buttermilk Large egg 8x8 pansizein inchesMakes 6 muffins Coffee Cake Package dry yeastPoundloaves Cups white fiourTeaspoons oil Incbpizza crust Oft Inch pizza cwslsOunce pizza crust see recipe, left Ounces pepperoni, peeled, in 3 piecesDesserts Large tomatoes, peeled, seeded QuarteredCup flour Cup quick-cooking oatmeal Large egg Teaspoon vanilla extract Cup flourCarrot Cake Hosts layers listedal lell Cups confecioners sugar 1/2 teaspoon vanilla extractPage Warranty Five Year Full Warranty on MotorCuisinart Trademark of CuisinartIB-2376C
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