Ingredients
1
pint glass jar with lid
1
cup dried red lentils, sorted
2
tablespoons julienne-cut smoked sun-dried tomatoes (from 3-oz package)
2
tablespoons cooked real bacon pieces or bits (from 3-oz jar)
1
bay leaf
1/2
cup dried brown lentils, sorted
2
teaspoons dried minced onion
1
tablespoon parsley flakes
1
teaspoon dried basil leaves
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
cup water
3/4
cup sliced carrots, if desired
Preparation
In glass jar, place 1/2 cup of the red lentils; top with sun-dried tomatoes and bacon pieces. Place bay leaf, stem side down, against side of jar. Layer brown lentils over bacon; top with dried minced onion, parsley flakes, basil and remaining 1/2 cup red lentils. Cover; refrigerate until ready to make soup or up to 2 weeks.
In 2-quart saucepan, place contents of jar. Stir in broth, water and carrots. Heat to boiling over medium heat; reduce heat to low. Cover; simmer 30 to 35 minutes, stirring occasionally, until lentils are tender. Remove bay leaf before serving.
