Print Options

Back to Red Lentil Soup Mix >

Include these items:

Taste of Home Logo

Red Lentil Soup Mix

 Red Lentil Soup Mix
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.—
16 ServingsPrep: 25 min. Cook: 45 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 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

2 of 2

Red Lentil Soup Mix (continued)

Directions (continued)

  • 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.