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Red Lentil Soup Mix Recipe

Red Lentil Soup Mix 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.—
TOTAL TIME: Prep: 25 min. Cook: 25 min. YIELD:16 servings


  • 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.

Nutritional Facts

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

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