KitchenAid KSC700 manual Middle East Lentil and Vegetable Soup, cups 4 quarts/3.8 L water, English

Middle East Lentil and Vegetable Soup

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

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

16cups (4 quarts/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-inch (1.25 cm) cubes

2medium carrots, finely chopped

6cloves garlic, minced

3bay leaves

1tablespoon (15 ml) ground cumin

1teaspoon (5 ml) fennel seeds, crushed

1teaspoon (5 ml) ground red pepper

11⁄2 teaspoons (7 ml) salt

1teaspoon (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.

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

Per Serving: About 180 cal, 12 g pro, 33 g carb, 0 g total fat, 0 g sat fat, 0 mg chol, 310 mg sod.

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

ENGLISH

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