Red Lentil Soup Mix Recipe
Red Lentil Soup Mix Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Give your friends the gift of good health. Red lentils are a protein powerhouse, and loaded with folate, iron and fiber. Oh, and this soup tastes amazing, too.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

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, rinsed and dried
  • 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

Combine the first 11 ingredients. Place 2/3 cup lentils in each of four 12-oz. jelly jars or cellophane gift bags. Evenly divide onion mixture among jars; top with another scant 2/3 cup lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches.
To prepare one batch: In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add soup mix and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes. Yield: 4 batches/4 cups per batch.
Originally published as Red Lentil Soup Mix in Taste of Home Christmas Annual Annual 2012, p163

Nutritional Facts

1 cup: 257 calories, 4g fat (1g saturated fat), 0 cholesterol, 1067mg sodium, 42g carbohydrate (4g sugars, 7g fiber), 14g protein.

  • 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, rinsed and dried
  • 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
  1. Combine the first 11 ingredients. Place 2/3 cup lentils in each of four 12-oz. jelly jars or cellophane gift bags. Evenly divide onion mixture among jars; top with another scant 2/3 cup lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches.
  2. To prepare one batch: In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add soup mix and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes. Yield: 4 batches/4 cups per batch.
Originally published as Red Lentil Soup Mix in Taste of Home Christmas Annual Annual 2012, p163

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