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© Meredith Corporation. All rights reserved. Used with permission.
In an airtight container or sealable plastic bag, combine lentils, dried minced onion, dried bell pepper, parsley flakes, thyme and crushed red pepper. Store in a cool, dry place for up to 1 year.
To prepare soup from the mix: 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 a boil. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14.5-ounce can diced tomatoes with basil, oregano and garlic, undrained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion. Makes 6 servings.