KitchenAid KSC700 사용자 설명서

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

" (1.25 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

tsp (7 mL) salt

1 tsp (5 mL) coarsely

ground black pepper

cup (125 mL)

chopped fresh

cilantro

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.