Red Lentil Soup Mix Recipe
Red Lentil Soup Mix Recipe photo by Taste of Home

Red Lentil Soup Mix Recipe

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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: 45 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 45 min.
MAKES: 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 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

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.


  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, 25-30 minutes. Yield: 4 cups per batch.
Originally published as Red Lentil Soup Mix in Taste of Home Christmas Annual Annual 2012, p163

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