Cuisinart PSC-350 - Manual (Page 18)

 
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S
oupS
& S
tockS
Sausage & Lentil Soup
with Tortellini
¾ tablespoon extra virgin olive oil
 pound turkey or chicken Italian
sausage links
 ounces mushrooms, cleaned
and quartered
¾ cup dried brown lentils, rinsed
and drained
 ounces yellow onions, peeled
and chopped
 ounces carrots, peeled,
thickly sliced
 garlic cloves, peeled and chopped
¾ tablespoon basil
½ teaspoons thyme
¾ ounce sun-dried tomatoes
(not in oil), slivered
½ cups low-sodium chicken stock
or broth
 ounces cheese-filled tortellini
(refrigerated)
Makes 8 cups
Heat the olive oil in a Cuisinart ® -inch nonstick skillet over medium-high heat.
When hot, add the sausage in a single layer and brown evenly on all sides, about
0 minutes. Remove and let cool. Add the mushrooms to the same pan and cook
until brown, about  to  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 press the on/off button to turn the unit on. Set time to  hours and press
High; once slow cooker switches to Warm, set timer for  hours and press Simmer.
Slow cooker will automatically switch to Warm when cooking time has elapsed.
Forty-five minutes before serving, reset the temperature to High – if soup is very
thick, add up to  cups water. After  minutes, add the tortellini. Cover and cook
for an additional 0 minutes, until the tortellini are tender and cooked. Serve with
freshly grated Parmesan.
Nutritional information per serving (1 cup, without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g