Middle East Lentil And Vegetable Soup - KitchenAid KSC700 Instructions

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
/ " (1.25 cm) cubes
1
2
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 / tsp (7 mL) salt
1
2
1 tsp (5 mL) coarsely
ground black pepper
/ cup (125 mL)
1
2
chopped fresh
cilantro
/ cup (50 mL) fresh
1
4
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