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30
Lentil
Soup
This
hearty
winter
soup
is
a
meal
on
its
own,
accompanied
by
crusty
bread
and
a
salad.
8
1/2
1/2
1/2
1/2
2
2-1/2
2-1/2
2
1/2
1/2
1/8
1/2
INGREDIENTS
ounces
lentils
large
garlic
clove,
peeled
small
onion,
peeled
and
halved
medium
celery
rib,
in
1-inch
pieces
medium
carrot,
in
1-inch pieces
medium
tomatoes,
quartered
cups
beef
broth
cups
water
teaspoons
white-wine
vinegar
teaspoon
paprika
teaspoon
salt*
teaspoon
freshly
ground
pepper
Pinch
dried
thyme
pound
Polish
kietbasa
or
other
smoked
Split
Pea
Soup
A
perfect
family
lunch
or
supper.
INGREDIENTS
1/2
pound
split
green
peas
1/2
large
onion,
quartered
1/2
large
garlic
clove
3/4
pound
smoked
ham
hocks
3-1/2
cups
water
1
medium
carrot
1/2
large
celery
rib
1/2
medium
potato
Salt
and
pepper
4
cups
yield
Rinse
peas
and
place
in
large
pot.
Peel
onion
and
garlic.
Use
metal
blade
to
chop
garlic
line,
about
10
6
cups
yield
Wash
lentils
under
cold
running
water,
drain
them
and
place
them
in
a
large
saucepot.
Use
metal blade
to
pulse/chop
garlic,
onions,
celery
and
carrots
until
finely
chopped.
Put
in
pot
with
lentils.
Chop
tomato
into fine
pieces.
Add
to
pot
with
all
remaining
ingredients
except
sausage.
Cover
pot
and
cook
for
about
1
hour.
Freeze
sausage
until
hard
to
the
touch
but
easily
pierced
with
tip
of
sharp
knife,
about
30
minutes.
Drain
and
reserve
soup
liquid
and
puree
solids
with
metal
blade.
Return
puree
to
broth
and
stir
to
combine.
Use
slicing
disc
to
slice
sausage.
Add
sausage
to
soup
and
reheat
gently
until
sausage
is
warm,
stirring
occasionally,
about
20
minutes.
'Omit
salt
if
using
salty
sausage.
seconds.
Add
onion
and
pulse
until
coarsely
chopped,
about
6
to
8
pulses.
Add
to
pot
with
ham
hocks
and
water.
Bring
to
a
boil
and
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
it
necessary.
Remove
hocks
and
let
them
cool
while
preparing
vegetables.
Peel
carrot,
cut
in
feed-lube
lengths,
then
halve
lengthwise.
Cut
celery
in
feed-tube
lengths
then
halve
lengthwise.
Peel
potato,
halve
crosswise
then
quarter
halves
lengthwise.
Insert
slicing
disc.
Stand
vegetables
upright
in
feed
tube
and
slice
with
medium
to
firm
pressure.
Reserve.
Puree
soup
with
metal
blade
until
smooth,
about
15
seconds.
Return
to
pot.
Remove
meat
from hocks
and
pulse
until
coarsely
chopped,
4
to
6
pulses.
Add
to
pot
with
vegetables.
Cover
and
simmer
until
tender,
stirring
occasionally
to
prevent
sticking.
This
will
take
about
20
minutes.
Season
to
taste.