Cuisinart DLC-8S manual Lentil Soup, Spilt Pea Soup

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Lentil Soup

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

	INGREDIENTS
8	ounces lentils
1	garlic clove, peeled
1/2	small onion, peeled and halved
1/2	medium celery rib, cut into 1-inch pieces
1/2	medium carrot, peeled, cut into 1” pieces

2medium tomatoes, quartered

2-1/2 cups beef broth

2-1/2 cups water

2teaspoons white wine vinegar

1/2 teaspoon paprika

1/2 teaspoon salt*

1/8 teaspoon freshly ground black pepper Pinch dried thyme

1/2 pound Polish kielbasa or other smoked sausage

Wash lentils under cold running water, drain and place in large saucepan.

Use metal blade to pulse/chop garlic, onion, celery and carrot until finely chopped. Put in pot with lentils. Add tomatoes to work bowl, and chop into fine pieces. Add to pot with all remaining ingredients, except sausage. Cover and cook over medium heat for about 1 hour.

Freeze sausage until hard to the touch but easily pierced with tip of sharp knife, about 30 minutes.

Drain and reserve soup liquid. Purée solids with metal blade. Return purée to broth and stir to combine. Use standard slicing disc to slice sausage. Add sausage to soup and reheat gently over medium-low heat until sausage is warm, stirring occasionally, about 20 minutes.

*Optional, omit salt if using salty sausage.

Spilt Pea Soup

A perfect family lunch or supper.

	INGREDIENTS
3/4	pound split green peas
1	garlic clove
3/4	large onion, quartered
1	pound smoked ham hocks
5-1/4	cups water
2	medium carrots, peeled
1	large celery rib

1medium potato, peeled Salt

Freshly ground black pepper

Rinse peas and place in large sauce pot. Use metal blade to chop garlic fine, about 10 seconds. Add onion and pulse until coarsely chopped, about 6 to 8 pulses. Transfer to saucepot with peas. Add ham hocks and water. Bring to a boil over medium-high heat. 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 more water if necessary. Remove hocks and let them cool while preparing vegetables.

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

Purée soup with metal blade until smooth, about 15 seconds. Return to sauce pot. Remove meat from hocks and pulse until coarsely chopped, 4 to

6 pulses. Add to vegetables. Cover and simmer over medium-low heat until tender, stirring occasionally to prevent sticking. This will take about 20 minutes. Season to taste.

Yield 6 cups. Yield 6 cups.