Lentil soup mix
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A spiced red lentil soup mix packed into four jelly jars with a bag of seasoning on top. Gift it with the cooking directions.
Ingredients
Mix
- 1/4 cup dried minced onion
- 2 tablespoons dried parsley flakes
- 2 teaspoons ground allspice
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1-1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon pepper
- 1/2 teaspoon ground cloves
- 2 packages (1 pound each) dried red lentils
Additional ingredients (each batch)
- 1 medium carrot finely chopped
- 1 celery rib finely chopped
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) vegetable broth
Equipment
- mixing bowl
- pint jars
- saucepan
Directions
- Mix together the first 11 mix ingredients.
- Divide the lentils among four 12-oz jelly jars, 1-1/3 cups in each.
- Split the spice mixture into small cellophane bags, seal them, and set one bag on the lentils in each jar.
- Keep in a cool, dry place for up to 6 months.
Notes
One batch: rinse and drain the lentils. In a large saucepan over medium-high heat, cook the carrot and celery in the olive oil until tender. Add the lentils, spice mixture and broth. Bring to a boil, reduce heat, simmer covered 10 to 15 minutes until the lentils are tender.
Storage: up to 6 months.
Nutrition
Serving: 296g | Calories: 872kcal | Carbohydrates: 153g | Protein: 58g | Fat: 6.4g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 736mg | Potassium: 1790mg | Fiber: 27g | Sugar: 6.9g | Vitamin A: 2720IU | Vitamin C: 16mg | Calcium: 139mg | Iron: 17mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 batches; dried minced onion counted as dehydrated onion, dried red lentils counted as dry lentils (one 1-lb package 454 g), carrot counted as carrots, vegetable broth counted as beef broth. Brands and portions vary, so use it only as an approximation.
