About this recipe:This is the perfect food gift for any foodie. Peas, lentils, stock granules, seasonings, rice and pasta are layered in a jar, with a tag attached for instructions of how to make the soup.
Makes: 1 jar, enough to feed 16
100g dry split peas
40g beef stock granules
50g pearl barley
100g dry lentils
4 tablespoons dried onion flakes
2 teaspoons dried Italian herb seasoning
90g uncooked long-grain white rice
2 bay leaves
75g uncooked alphabet pasta or any other pasta you prefer
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Ready in:30min
In a 750ml or similar sized jar, layer the split peas, stock granules, pearl barley, lentils, onion flakes, Italian herb seasoning, rice and bay leaves. Wrap the pasta in cling film and place in the jar. Seal tightly.
Attach a label to the jar with the following instructions: Winter Lentil Soup ADDITIONAL INGREDIENTS: 450g minced beef, black pepper to taste, garlic granules to taste, 2 (400g) tins chopped tomatoes, undrained, 175g tomato puree and 3 litres water. TO PREPARE SOUP: Remove pasta from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain off excess fat. Add chopped tomatoes, tomato puree, water and soup mix. Bring to the boil, then reduce heat to low. Cover and simmer for 45 minutes. Stir in the pasta, cover and simmer 15 to 20 minutes or until the pasta, peas, lentils and barley are tender.