HEARTY LENTIL & BARLEY SOUP WITH SUN DRIED TOMATO
1 cup brown lentils
1/4 cup red lentils
1/4 cup plain sun dried tomatoes, diced (measure after dicing)
2 tablespoons dried vegetable flakes from Knorr-Swiss vegetable soup & dip mix***
1 tablespoon dried onion flakes
1 tablespoon chicken bouillon granules
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic
1 teaspoon cumin
1/8 teaspoon red pepper flakes (optional)
1/2 cup quick cooking barley flakes
** Place vegetable soup mix in a colander or sieve, shaking to allow the powdered bouillon/flavoring to be removed. You will get enough dried vegetables for 2 batches of soup (4 tablespoons in all).
Layer lentils, sun dried tomatoes, vegetable flakes, onion flakes, bouillon granules, oregano, garlic, cumin and red pepper flakes in a pint food storage jar with lid.
For gift tag: In large pot, place contents of jar, 8 cups chicken broth (if you’re short a bit of broth, add water to make 8 cups) and 1 can, 14.5 oz, stewed tomatoes with green pepper, celery and onions. Bring to a boil. Lower to a simmer and cook, uncovered, for 40-50 minutes, or until lentils are tender. If necessary, add more broth or water, 1/2 cup at a time to reach desired consistency. Season to taste with salt and pepper and serve with a generous helping of Parmesan cheese. Makes approx. 2 quarts and serves 8-10.