Red Lentil Soup Mix

• 1/4 cup dried minced onion
• 2 tablespoons dried parsley flakes
• 2 teaspoons ground allspice
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1-1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon pepper
• 1/2 teaspoon ground cloves
• 2 packages (1 pound each) dried red lentils
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) vegetable broth

1. 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.
2. 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.

onion, parsley flakes, ground allspice, ground cumin, ground turmeric, salt, garlic, ground cardamom, ground cinnamon, pepper, ground cloves, red lentils, carrot, celery, olive oil, vegetable broth

Taken from www.tasteofhome.com/recipes/red-lentil-soup-mix/ (may not work)