Red Lentil Soup Mix Recipe

4 1 1
Red Lentil Soup Mix Recipe
Red Lentil Soup Mix Recipe photo by Taste of Home
Publisher Photo

Red Lentil Soup Mix Recipe

Read Reviews
4 1 1
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
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
  • 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 1-1/3 cups lentils in each of four 12-oz. jelly jars. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches.
To prepare one batch: Rinse lentils and drain. In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add lentils, onion mixture 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.

Popular Videos

  • 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
  • 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 1-1/3 cups lentils in each of four 12-oz. jelly jars. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches.
  2. To prepare one batch: Rinse lentils and drain. In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add lentils, onion mixture 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRed Lentil Soup Mix

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cshenry1 User ID: 1180695 278985
Reviewed Dec. 9, 2017

"This is a very good soup that has wonderful flavor. I had everything to make 1/2 batch of the soup, except the vegetable broth so I used chicken bouillon. The soup will even better next time when I use veg. bouillon which gives great flavor to veg-bean soups). This will be a good soup to keep in my freezer in individual portions for easy access to a quick protein rich soup. I would probably give 5 stars if I had used veg. broth or bouillon as the flavor would blend great with the other ingredients."

Loading Image