½teaspooncrushed red pepperuse ¼ teaspoon or omit for mild
1cupjasmine or basmati rice
¼cupred lentilsapproximate - top the jar off with the red lentils, packing them down well
For the soup
2tablespoonsolive oil
1small onionsliced thin
8cupswater
15ounce cancoconut milk
salt and lemon juiceto taste
Instructions
Make the jar mix
Add the green lentils to a pint jar, then add the spices and smooth them out. Pour in the rice, and then top the jar off with red lentils. Make sure that you pack the jar tightly, so the pretty layers stay intact!
Print out the lentil soup recipe card page onto cardstock, cut it up, punch holes, and tie one recipe to each jar with twine.
Make the soup
Heat the olive oil in a large pot on medium heat. Add the onion and a pinch of salt. Cook for 8-12 minutes, until the onions start to turn golden.
Add the water and soup mix to the pot, and bring to a simmer. Turn down to low, and cook, covered, until the lentils and rice are cooked and very soft (about 45 minutes).
Add the coconut milk, and heat it through. Add salt to taste, and serve. Enjoy!
Video
Notes
Nutritional information is for the prepared soup.The lentil soup mix in its jar will keep for up to 6 months in the pantry.The prepared soup will keep for up to 5 days in the refrigerator. Reheat on the stove or in the microwave. Lentil soup tends to thicken when it gets cold, so thin it out with a splash of water, if needed, when you reheat it.