Creamy Vegetable-Lentil Soup Dry Mix
- 3 Tbsp dried carrots
- 3 Tbsp dried green beans
- 3 Tbsp dried tomatoes, air-dried, preservative free (they will be crispy)
- 3Tbsp dried shiitake mushrooms, crumbled
- 2 Tbsp dried celery
- 2 Tbsp dried bell peppers
- 2 Tbsp dried onion
- ¼ cup broth mix
- 1½ tsp dried thyme
- ½ tsp ground black pepper
- ¼ tsp granulated garlic
- ¾ cup French Green Lentils
- 1½ cups milk, half and half, or undiluted evaporated milk (see below)
If you have bought dehydrated vegetables they are normally dice size. If you are drying your own vegetables, cut them into dice size or small pieces before drying.
Layer the vegetables in a clean 16 to 20 ounce jar, pressing down to pack.
Mix the broth through garlic, add to a snack size bag, seal tightly and lay on top of vegetables.
Sort the lentils to ensure there is no field debris, pack in a sandwich bag, lay on top.
To Make Soup:
Remove lentils, rinse and drain. Add all ingredients to a large saucepan with 4 cups water.
Bring to boiling, reduce heat to medium-low. Simmer covered for 20 minutes, until lentils are tender.
Stir in milk, let heat through for 10 minutes. Season to taste with salt and pepper, if desired.
1 batch soup.
We made our soup mix up and used a 12-ounce can of fat-free evaporated milk. The soup is very thick, it would work well as a sauce over rice as well. Feel free to use 5 cups water at the start if you like it thin. I enjoyed how hearty it was!