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Lentil Soup
This hearty winter soup is a meal on its own,
accompanied by crusty bread and a salad.
I N G R E D I E N T S
8 ounces lentils
1 garlic clove, peeled
1/2 small onion, peeled and halved
1/2 medium celery rib, cut into 1-inch pieces
1/2 medium carrot, peeled, cut into 1” pieces
2 medium tomatoes, quartered
2 - 1 / 2 cups beef broth
2 - 1 / 2 cups water
2 teaspoons white wine vinegar
1/2 teaspoon paprika
1/2 teaspoon salt*
1/8 teaspoon freshly ground black pepper
Pinch dried thyme
1/2 pound Polish kielbasa or other smoked
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 hard 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.
Yield 6 cups.
Spilt Pea Soup
A perfect family lunch or supper.
I N G R E D I E N T S
3/4 pound split green peas
1 garlic clove
3/4 large onion, quartered
1 pound smoked ham hocks
5 - 1 / 4 cups water
2 medium carrots, peeled
1 large celery rib
1 medium potato, peeled
Salt
Freshly ground black pepper
Rinse peas and place in large sauce pot. 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 carrot in feed-tube lengths, then halve
lengthwise. Cut celery into feed-tube lengths, then
halve lengthwise. Cut potato in half crosswise,
then quarter 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 sauce pot. 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.
Yield 6 cups.
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