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Steps
1
In glass jar, place 1/2 cup of the red lentils; top with sun-dried tomatoes and bacon pieces. Place bay leaf, stem side down, against side of jar. Layer brown lentils over bacon; top with dried minced onion, parsley flakes, basil and remaining 1/2 cup red lentils. Cover; refrigerate until ready to make soup or up to 2 weeks.
2
In 2-quart saucepan, place contents of jar. Stir in broth, water and carrots. Heat to boiling over medium heat; reduce heat to low. Cover; simmer 30 to 35 minutes, stirring occasionally, until lentils are tender. Remove bay leaf before serving.
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When giving the mix as a gift, write the following cooking directions on a label and attach to the jar with ribbon—To make soup: Place contents of jar in a 2-quart saucepan. Stir in 1 carton (32 oz) chicken broth, 1 cup water and 3/4 cup sliced carrots, if desired. Heat to boiling over medium heat; reduce heat to low. Cover; simmer 30 to 35 minutes, stirring occasionally, until lentils are tender. Remove bay leaf before serving.
Recipe Variation
Lentil Soup with Mixed Vegetables: When making the soup, stir in 1/2 cup chopped celery, 1/2 cup chopped mushrooms and 1/4 cup roasted red bell peppers.
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