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Cuisinart csc400u Manual

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6
Sausage & Lentil Soup
with Tortellini
◆
18
SoupS & StockS
¾ tablespoon extra virgin olive oil
1 pound turkey or chicken Italian
sausage links
8 ounces mushrooms, cleaned
and quartered
¾ cup dried brown lentils, rinsed
and drained
8 ounces yellow onions, peeled
and chopped
8 ounces carrots, peeled,
thickly sliced
2 cloves garlic, peeled and chopped
¾ tablespoon basil
1½ teaspoons thyme
¾ ounce sun-dried tomatoes
(not in oil), slivered
4½ cups low-sodium chicken stock
or broth
6 ounces cheese-filled tortellini
(refrigerated)
Makes 8 cups
Heat the olive oil in a Cuisinart
®
12-inch nonstick skillet over medium-high heat.
When hot, add the sausage in a single layer and brown evenly on all sides, about
10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook
until brown, about 3 to 4 minutes. When the sausage is cool enough to handle,
cut into ½-inch slices.
Place the lentils in the ceramic pot of the Cuisinart
®
Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.
Sprinkle the mixture with the slivered sun-dried tomatoes and top with the sliced
sausages and any accumulated juices. Add the chicken stock.
Cover and cook on Low for 6 hours using the Timer Function; Slow Cooker will
automatically switch to Warm.
Forty-five minutes before serving, reset the temperature to High – if soup is very
thick, add up to 2 cups water. After 15 minutes, add the tortellini. Cover and cook
for an additional 30 minutes, until the tortellini are tender and cooked.
Serve with freshly grated Parmesan.
Nutritional information per 1-cup serving (without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
… 22 …


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