Red Lentil Soup Mix Recipe

Red Lentil Soup Mix Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

The heroine, Marjan, of Pomegranate Soup by Marsha Mehran wins over the townspeople of rural Irish community with her Red Lentil Soup. Savory a steaming bowlful of your own fragrant lentil soup absorbed in Marjan's saga.—

[X]

Rate Red Lentil Soup Mix Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Red Lentil Soup Mix Recipe

Prep: 25 min. Cook: 45 min.

Yield: 16 Servings

25 45 70

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 pounds 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

Directions

In a small bowl, combine the first 11 ingredients. Place 2/3 cup lentils in each of four 12-ounce jelly jars or cellophane gift bags. Evenly divide onion mixture among jars and top with another scant 2/3 cup lentils. Store in a cool dry place for up to 6 months. Yield: 4 batches.
To prepare one batch of soup: In a large saucepan, saute carrot and celery in oil until tender. Add soup mix and broth. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Yield: 4 cups per batch.

Nutritional Facts 1 cup equals 255 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 733 mg sodium, 39 g carbohydrate, 18 g fiber, 15 g protein.

Originally published as Red Lentil Soup Mix in Taste of Home Christmas Annual Annual 2012, p163