Lentil Soup Mix

 

Prep Time: 5 mins

Total Time: 5 mins

Serves 6

 

 

 

 

Ingredients

·                                 1 1/4 cup(s) lentils
·                                 1/4 cup(s) minced onion, dried
·                                 1/4 cup(s) pepper(s), green sweet, dried
·                                 2 tablespoon parsley, dried
·                                 1 1/2 teaspoon thyme, dried
·                                 1/4 teaspoon pepper, red, crushed

Preparation

1. In an airtight container or re-sealable plastic bag, combine lentils, dried minced onion, dried sweet pepper, parsley flakes, thyme, and crushed red pepper. Store in a cool, dry place for up to 1 year.

To make Lentil Soup: In a 4-quart Dutch oven, combine one 32-ounce box (4 cups) reduced-sodium chicken broth and 2 1/2 cups water; bring to boiling. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, un-drained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) prewashed fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion. Makes 6 servings.