LOCATION: Recipes >> Dry Mixes >> Lentil Soup
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Lentil Soup
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SOUP MIX
2 1/2 cups green split peas
2 1/2 cups lentils
2 1/2 cups pearl barley
2 c alphabet macaroni or rice
1 c dried onion flakes
1/2 c celery flakes
1/2 c parsley flakes
1 1/2 t. thyme, optional
1 1/2 t. white pepper, optional
Mix all ingredients together. Store in a jar with a tight-fitting
lid. Stir before using. Makes 10 c. of mix.
TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned
stock in large pan. Add 1 c. of cooked chopped meat, if desired.
Bring to a boil. Reduce heat to low and cover pan. Simmer gently
for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt
if desired.
MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can
of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1
to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced
garlic). Bring to a boil. Reduce heat to low and cover pan.
Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt,
if desired.
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