Split Pea Lentil Soup in a Jar 6.000

Deb Lindsey for The Washington Post

Local Living Nov 30, 2017

Add this cozy, layered blend of dried legumes and spices to the gift-jar options of hot cocoa and brownie mixes for the holidays. And don’t forget to label it with the type of soup and add a tag with the cooking directions.

Make Ahead: The soup mix can be stored at room temperature for up to 1 year. The cooked soup can be refrigerated for 3 to 4 days, or frozen for up to 3 months.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 8 cups

Ingredients
  • 1 cup dried green split peas
  • 1 cup dried red lentils
  • 2 tablespoons dried onion flakes
  • 1 tablespoon garlic powder (granulated garlic)
  • 1 tablespoon ground cumin
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon celery seed
  • 1 bay leaf
  • 6 cups low-sodium vegetable broth
  • Kosher salt
  • Freshly ground black pepper

Directions

To build the jar, pour 1/2 cup of the split peas into a quart-size mason jar, arranging them in an even layer. Carefully add 1/2 cup of the red lentils, creating an even second layer. Repeat so you have a total of 4 alternating layers.

Carefully add the onion flakes, garlic powder, cumin, dried basil, dried marjoram, celery seed and bay leaf to create a top layer. Seal and label.

To make the soup, pour the contents of the jar into a large pot. Add the broth; bring to a boil over medium-high heat, then reduce the heat to medium, cover and cook for about 1 hour, stirring a few times and adjusting the heat as needed, until the split peas are tender.

Taste and season generously with salt and pepper. Discard the bay leaf before serving or storing.

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Recipe Source

Adapted from a recipe by dietitian Christy Brissette, president of 80TwentyNutrition.com.

Tested by Matt Arnold.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.