HEARTY LENTIL RICE SOUP MIX
SERVES 6 TO 8 PORTIONS
1 cup (200 g) black pearl rice or wild rice
3/4 cup (150 g) dried green lentils
1/2 cup (15 g) dried porcini mushrooms
1/2 cup (10 g) dried shiitake mushrooms
1/4 cup (20 g) dried chopped onions
1 tsp. dried garlic granules
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. salt, or more to taste
1/2 tsp. black pepper, or more to taste
1/2 tsp. dried marjoram
1/2 tsp. ground mustard
1/4 tsp. celery seed
8 cups (1920 ml) water
NUTRITIONAL VALUES
Calories: 134kcal
Fat: 0.7g (0.1g S.Fat)
Carbs: 24.7g
Protein: 7.2g
Sugar: 1g
Sodium: 361mg
METHOD
Except for the water, combine all of the ingredients in a 32-oz. (945 ml) jar that can be tightly sealed.
When you're ready to cook the soup, combine the contents of the jar with the water in a large soup pot. Bring the water to a boil over medium-high heat. Cover with a lid, reduce to a medium heat, and bring to a simmer. Cook for 40 to 45 minutes, stirring occasionally, or until the lentils and rice are tender.
Taste the soup and season with additional salt or pepper as desired. Serve immediately.
When you're ready to cook the soup, combine the contents of the jar with the water in a large soup pot. Bring the water to a boil over medium-high heat. Cover with a lid, reduce to a medium heat, and bring to a simmer. Cook for 40 to 45 minutes, stirring occasionally, or until the lentils and rice are tender.
Taste the soup and season with additional salt or pepper as desired. Serve immediately.
RECIPE NOTES
If you want to make these into individual servings rather than a large batch, divide the ingredients into 6 zip bags to carry with you.
