Middle East Lentil and Vegetable Soup

2lbs (1 kg) dried lentils, rinsed and sorted

1cup (250 mL) yellow split peas, rinsed and sorted

16cups (4 qts/3.8 L) water

2extra large cubes vegetable bouillon*

1 large onion, chopped

1medium red bell pepper, seeded and coarsely chopped

1large potato, cut into 1/2" (1.25 cm) cubes

2medium carrots, finely chopped

6cloves garlic, minced

3bay leaves

1tbs (15 mL) ground cumin

1tsp (5 mL) fennel seeds, crushed

1tsp (5 mL) ground red pepper

11/2 tsp (7 mL) salt

1tsp (5 mL) coarsely ground black pepper

1/2 cup (125 mL) chopped fresh cilantro

1/4 cup (50 mL) fresh lemon juice

Combine all ingredients except cilantro and lemon juice in slow cooker ceramic pot. Cover and cook at SIMMER 8 to 10 hours. Stir in cilantro and lemon juice. Remove bay leaves before serving.

Yield: 24 (1 cup [250 mL]) servings.

*1 qt (1 L) vegetable broth may be substituted for bouillon cubes and 1 qt (1 L) water.

Per Serving: About 180 cal., 12 g protein, 33 g carb,

0 g total fat, 0 g saturated fat, 0 mg cholesterol, 310 mg sodium.

Tip: Freeze any leftovers in meal-size packages for future use.

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KitchenAid KSC700 manual Middle East Lentil and Vegetable Soup, Large potato, cut into 1/2 1.25 cm cubes

KSC700 specifications

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