Something good to have on hand,,,and yes it's another recipe

Lentil Soup Mix Recipe

Nutritional Info (Per serving):
Calories: 195, Saturated Fat: 0g, Sodium: 793mg, Dietary Fiber: 14g, Total Fat: 0g, Carbs: 34g, Sugars: 7g, Cholesterol: 0mg, Protein: 15g

Exchanges: Vegetable: 1, Starch: 2, Lean Meat: 1
Carb Choices: 1.5

Prep Time: 5 mins
Total Time: 5 mins

Ingredients
1 1/4 cup(s) lentils
1/4 cup(s) minced onion, dried
1/4 cup(s) pepper(s), green sweet, dried
2 tablespoon parsley, dried
1 1/2 teaspoon thyme, dried
1/4 teaspoon pepper, red, crushed

Preparation
1. In an airtight container or resealable plastic bag, combine lentils, dried minced onion, dried sweet pepper, parsley flakes, thyme, and crushed red pepper. Store in a cool, dry place for up to 1 year.

To make Lentil Soup: In a 4-quart Dutch oven, combine one 32-ounce box (4 cups) reduced-sodium chicken broth and 2 1/2 cups water; bring to boiling. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) prewashed fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion. Makes 6 servings.