Recipe#10376

Title: Lentil Soup

Newsgroups: rec.food.recipes 
 From: Kathleen WILLIAMS@WSUVM1.CSC.WSU.EDU 
 Subject: Lentil recipes 
 Message-ID: PS3V4A6@taronga.com 
 Organization: WSU Tree Fruit Research & Extension Center 
 Date: Sat, 02 Oct 93 14:26:39 PDT 

2-1/2 c. green split peas (16 oz. pkg.)
 2-1/2 c. lentils (16 oz. pkg.)
 2-1/2 c. pearl barley (16 oz. pkg.)
 2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead
 1 c. dried onion flakes (2 3/8-oz. pkgs.)
 1/2 c. celery flakes (1 3/8-oz. pkg.)
 1/2 c. parsley flakes (1 1/4-oz. pkg.)
 (Optional:  1-1/2 t. thyme; 1-1/2 t. white pepper)
 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.