Ingredients
1/4 cup dried minced onion2 tablespoons dried parsley flakes2 teaspoons ground allspice2 teaspoons ground cumin2 teaspoons ground turmeric1-1/2 teaspoons salt1 teaspoon garlic powder1 teaspoon ground cardamom1 teaspoon ground cinnamon1 teaspoon pepper1/2 teaspoon ground cloves2 packages (1 pound each) dried red lentilsADDITIONAL INGREDIENTS (for each batch):1 medium carrot, finely chopped1 celery rib, finely chopped1 tablespoon olive oil2 cans (14-1/2 ounces each) vegetable broth
Preparation
Combine the first 11 ingredients. Place 1-1/3 cups lentils in each of four 12-oz. jelly jars. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches.
To prepare one batch: Rinse lentils and drain. In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add lentils, onion mixture and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes.
