Red Lentil Soup Mix

 

 

INGREDIENTS

  • 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 (for 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

 

METHOD

  • Combine the first 11 ingredients. Place 1-1/3 cups of lentils in each of four 12-oz. jelly jars. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. Store in a cool, dry place for up to 6 months. Yield: 4 batches.
  • To prepare one batch: Rinse lentils and drain. In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add lentils, onion mixture, and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes.