Set lentils (and sundried tomatoes, if using) loose at bottom of 16 oz. Mason jar. Place all other ingredients in small, sealed parchment paper or plastic wrap pouch and set on top of lentils.
1 1/2 cups lentils, sorted (French, red, green, or layer two or three)
4 sundried tomatoes, chopped (optional; must be dry, not be packed in water or oil)
3 Tablespoons dried veggies (I found these at Fresh Market)
2 tsp. dried tarragon
1 tsp. dried thyme
2 bay leaves
2 tsp. kosher salt
1 tsp. paprika
1/4 tsp. dried garlic
1/2 tsp. dried onion
Instructions for label:
Remove spice pack from jar and set aside. Pour lentils into a fine mesh strainer and rinse well. Set rinsed lentils, contents of spice pack, and 6 cups of water into a stock pot. You may add any chopped vegetables on hand at this point, although the soup will be wonderful without anything extra. Bring to a boil, then reduce heat and simmer partially covered for 30 minutes, or until lentils are softened. Remove bay leaves. Add salt and pepper to taste. This soup freezes well. Serves 4.
Comments