Sopa de lentejas y vegetales del Medio Oriente

2libras (1 Kg.) de lentejas secas, enjuagadas y clasificadas

1taza (250 ml) de guisantes majados, enjuagados y clasificados

16tazas (4 cuartos / 3.8 L) de agua

2cubos extra grandes de caldo de vegetales bouillon*

1cebolla grande, picada

1pimiento rojo mediano, sin semillas y cortado en trozos grandes

1papa grande, cortada en cubos de

1/2 pulgada

(1.25 cm.)

2zanahorias medianas, picado fino

6dientes de ajo, picados

3 hojas de laurel

1cucharadita (15 ml) de comino molido

1cucharadita (5 ml) de semillas de hinojo, picadas

1cucharadita (5 ml) de pimiento molido

11/2 cucharaditas (7 ml) de sal

1cucharadita (5 ml) pimiento molido cortado en pedazos grandes

1/2 taza (125 mL) de cilantro fresco picado

1/4 taza (50 ml) de jugo de limón fresco

Mezclar todos los ingredientes excepto el cilantro y el jugo de limón en el recipiente de cerámica de la olla lenta. Tapar y cocinar en COCCIÓN LENTA (SIMMER) de 8 a 10 horas. Mezclar en el cilantro y el jugo de limón. Quitar las hojas de laurel antes de servir.

Rinde: 24 (1 taza [250 ml]) porciones.

*Se puede sustituir un cuarto (1 L) de caldo de vegetales por cubos de caldo bouillon y un cuarto (1 L) de agua.

Por porción: cerca de 180 cal, 12 g pro, 33 g carb, 0 g grasas, 0 g grasas sat, 0 mg col, 310 mg sod.

Consejo: Congelar las sobras en envases para alimentos para su uso posterior.

ESPAÑOL

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KitchenAid KSC700 Sopa de lentejas y vegetales del Medio Oriente, Pulgada 25 cm, Dientes de ajo, picados Hojas de laurel

KSC700 specifications

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