WILD RICE, MUSHROOM & LENTIL SOUP IN A JAR

SERVES TWO 1-QUART JARS

1/2 cup dried onion flakes

1/4 cup nutritional yeast

1 tbsp. dried thyme

1 tbsp. dried parsley

1 tbsp. dried rosemary

2 tsp. garlic powder

1 tsp. paprika

1 tsp. salt

1/2 tsp. black pepper

1 1/2 cups green or brown lentils

4 bay leaves

1 1/2 cups wild rice

1 cup yellow split peas

2 cups roughly chopped dried shiitake mushrooms (or porcini mushrooms, or a mix)

NUTRITIONAL VALUES

Calories: 936kcal
Fat: 4.6g (0.8g S.Fat)
Carbs: 181.3g
Protein: 56.2g
Sugar: 18.5g
Sodium: 1226mg

METHOD

In a cup or small bowl, combine the onion flakes, nutritional yeast, thyme, parsley, rosemary, garlic powder, paprika, salt, and pepper.

Fill each jar with 3/4 cup lentils. Distribute the spice mixture evenly between the two jars. Place two bay leaves in each jar, pressed up against the side, and secure the bottom tips in the lentils and spices. Pour 3/4 cup rice into each jar while holding the leaves in place. You can let go of the leaves once the rice has held them in place.

Fill each jar halfway with split peas. 1 cup dried mushrooms should be added to each jar. Each jar's lid should be tightly screwed on. Attach a card to the jar with the following instructions:

In a large pot, combine the contents of the jar with 1 quart low-sodium vegetable broth. Bring to a boil, then reduce to a low heat, cover, and leave to cook for 25 minutes. Add 2 cups of water, return to a boil, and reduce to a simmer. Cook for another 20 minutes, uncovered, or until the lentils and split peas are tender. Add another 2 cups broth or water and cook for 5 minutes, or until thoroughly heated. Take the pan off the heat and season with salt and pepper to taste. When serving, add a squeeze of lemon juice or a sprinkling of chopped fresh parsley for an extra flavor boost. Enjoy! (Serves 6 people)