Pasta Soup Mix
1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 Tablespoons grated Parmesan cheese
1 Tablespoon minced dried onion
1 Tablespoon instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. dried oregano, crushed
Dash garlic powder
Mix all ingredients in a plastic bag or an airtight container;
store, tightly sealed, until needed.
Combine contents of package with 3 cups water in a 2-quart saucepan.
Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until
lentils are tender, stirring occasionally. Makes 3 side dish
Combine pasta soup mix with 3-1/2 cups water. Bring to boiling;
reduce heat, cover and simmer 35 minutes or until lentils are
tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved
crosswise and 2 tsps. soy sauce. Cover and cook 2-3 minutes more.
Garnish each serving with enoki mushrooms or regular mushrooms,
sliced thin, and cilantro.
Makes 3-4 appetizer servings.
Curry Chicken Soup
Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce
heat, cover and simmer 35 minutes or until lentils are tender,
stirring occasionally. Add 13-oz. can evaporated milk (1-2/3 cups),
3/4 cup diced cooked chicken and 1-1/2 to 2 tsps. curry powder.
Garnish with apple slices and fresh mint leaves.
Makes 3-4 main-dish servings.
Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1
cup frozen mixed vegetables. Bring to boiling; reduce heat. Cover
and simmer 35 minutes or until lentils are tender, stirring
occasionally. Stir in 4-6 oz. sliced pepperoni. Cover and simmer 5
Garnish with Parmesan cheese.