Cuisinart Deluxe 11 DFP-11 Instruction/Recipe Booklet page 24

LENTIL SOUP
This hearty winter soup is a meal on its own,
accompanied by crusty bread and a salad.
Makes 6 cups
8 ounces lentils
1 garlic clove, peeled
1 ⁄ small onion, peeled and halved
2
1 ⁄ medium celery rib, cut into
2
1-inch pieces
⁄ medium carrot, peeled, cut into
1
2
1-inch pieces
2 medium tomatoes, quartered
2 1 ⁄ cups beef broth
2
2 1 ⁄ cups water
2
2 teaspoons white wine vinegar
1 ⁄ teaspoon paprika
2
⁄ teaspoon salt*
1
2
1 ⁄ teaspoon freshly ground black pepper
8
pinch dried thyme
1 ⁄ pound Polish kielbasa or other smoked
2
sausage
Wash lentils under cold running water, drain and
place in large saucepan.
Use metal blade to pulse/chop garlic, onion,
celery and carrot until finely chopped. Put in
pot with lentils. Add tomatoes to work bowl,
and chop into fine pieces. Add to pot with all
remaining ingredients, except sausage.
Cover and cook over medium heat for about
1 hour.
Freeze sausage until firm to the touch but
easily pierced with tip of sharp knife, about
30 minutes.
Drain and reserve soup liquid. Purée solids with
metal blade. Return purée to broth and stir to
combine. Use standard slicing disc to slice
sausage. Add sausage to soup and reheat
gently over medium-low heat until sausage is
warm, stirring occasionally, about 20 minutes.
*Optional; omit salt if using salty sausage.
Nutritional information per serving:
Calories 126 (29% from fat) • carb. 14g • pro. 9g
• fat 4g • sat. fat 0g • chol. 0mg • sod. 417mg
• calc. 19mg • fiber 6g
24
SPILT PEA SOUP
A perfect family lunch or supper.
Makes 6 cups
3 ⁄ pound split green peas
4
1 garlic clove
3 ⁄ large onion, quartered
4
1 pound smoked ham hocks
5 ⁄ cups water
1
4
2 medium carrots, peeled
1 large celery rib
1 medium potato, peeled
salt to taste
freshly ground black pepper
Rinse peas and place in large saucepot.
Use metal blade to chop garlic fine, about
10 seconds. Add onion and pulse until coarsely
chopped, about 6 to 8 pulses. Transfer to
saucepot with peas. Add ham hocks and water.
Bring to a boil over medium-high heat.
Reduce heat, cover and simmer for 1 hour,
stirring occasionally. Uncover and simmer until
hocks are tender, about 30 to 40 minutes.
Stir occasionally and add more water if
necessary. Remove hocks and let them cool
while preparing vegetables.
Cut carrots in feed-tube lengths, then halve
lengthwise. Cut celery into feed-tube lengths,
then halve lengthwise. Cut potato in half cross-
wise, then quarter the halves lengthwise.
Insert standard slicing disc. Stand vegetables
upright in feed tube and slice with medium to
firm pressure. Reserve.
Purée soup with metal blade until smooth, about
15 seconds. Return to saucepot. Remove meat
from hocks and pulse until coarsely chopped,
4 to 6 pulses. Add to vegetables. Cover and
simmer over medium-low heat until tender,
stirring occasionally to prevent sticking. This will
take about 20 minutes. Season to taste.
Nutritional information per serving:
Calories 116 (4% from fat) • carb. 21g • pro. 8g
• fat 1g • sat. fat 0g • chol. 1mg • sod. 46mg
• calc. 23mg • fiber 8g