KitchenAid KSC700 Manual

A SERVICE OF

next previous

25

ENGLISH

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

1

1

/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.

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.

Middle East Lentil and Vegetable Soup

*1 qt (1 L) vegetable broth may be substituted for

bouillon cubes and 1 qt (1 L) water.