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ENGLISH
2 pounds (1 kg) dried
lentils, rinsed and
sorted
1 cup (250 ml) yellow
split peas, rinsed and
sorted
16 cups (4 quarts/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
⁄2-inch (1.25 cm)
cubes
2 medium carrots,
finely chopped
6 cloves garlic, minced
3 bay leaves
1 tablespoon (15 ml)
ground cumin
1 teaspoon (5 ml)
fennel seeds, crushed
1 teaspoon (5 ml)
ground red pepper
1
1
⁄2 teaspoons (7 ml) salt
1 teaspoon (5 ml)
coarsely ground
black pepper
1
⁄2 cup (125 ml)
chopped fresh
cilantro
1
⁄4 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.
*One quart (1 L) vegetable broth may be substituted for
bouillon cubes and 1 quart (1 L) water.
Per Serving: About 180 cal, 12 g pro, 33 g carb, 0 g total
fat, 0 g sat fat, 0 mg chol, 310 mg sod.
Tip: Freeze any leftovers in meal-size packages for
future use.
Middle East Lentil and Vegetable Soup