KitchenAid KSC700SS Instructions and Recipes - Page 27

ENGLISH Middle East Lentil and Vegetable Soup 2 lbs (1 kg) dried lentils, rinsed and sorted 1 cup (250 mL) yellow split peas, rinsed and sorted 16 cups (4 qts/3.8 L) water 2 extra large cubes vegetable bouillon* 1 large onion, chopped 1 medium red bell pepper, seeded and coarsely chopped 1 large potato, cut into 1/2" (1.25 cm) cubes 2 medium carrots, finely chopped 6 cloves garlic, minced 3 bay leaves 1 tbs (15 mL) ground cumin 1 tsp (5 mL) fennel seeds, crushed 1 tsp (5 mL) ground red pepper 11/2 tsp (7 mL) salt 1 tsp (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. 25