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.