red lentil soup - homemade instant mix (Stable for 6 months)

 

 

 6 large glasses à 475 ml (one glass 4 servings)

800g red lentils
400g long grain rice
130g sundried tomatoes, finely chopped
4 tbsp smoked paprika
2 tablespoons sweet paprika powder
2 tablespoons ground cumin
2 tablespoons salt
1 tablespoon garlic granules
1 tablespoon cayenne pepper
180 g vegetable stock granules





1. To prepare these glasses spread (a good idea as a gift) all the ingredients evenly over six screw-cap wide mouth à 475 ml content. When layers of the lenses begin then rice and so on. The finished lenses screw tight.

2. Add to each glass a label with the cooking instructions.

INSTRUCTIONS FOR lentil soup:
2 tablespoons olive oil
1/2 diced onion
1 carrot
1 diced celery
750 ml water (à glas of instant soup)

The oil over medium heat in a large saucepan. Add the onion and stir-fry until translucent. Add carrots, celery and the content of the glass and fry for 1-2 minutes. Pour the water, bring to a boil and reduce the heat slightly. Simmer about 30-35 minutes, until the rice and lentils are tender. Serve immediately. As a side dish, I recommend a slice of bread.

Enjoy your meal and a lot of fun to prepare and give away.