Meat, Fish, Soup, Stews, and Savory Sauces

Lentil Soup or Salad Mix

This combo can become a soup OR a salad!


  • 2/3 cup (150 ml) red lentils, divided
  • 1 cup (250 ml) green lentils, divided
  • 1 tbsp (15 ml) chicken bouillon powder
  • 1/3 cup (75 ml) white or brown rice
  • 2 tbsp (30 ml) Each: bacon bits, dehydrated onion
  • 500 ml BERNARDINmason jar & SNAP Lid® closure


  • Pour bouillon into jar and top with half of the red lentils, to form the first layer. Top with half of the green lentils.
  • Combine bacon bits and onion for the next layer.
  • Top with rice, then the remaining red and green lentils.
  • Apply lid and screw band tightly and attach Instruction tag.
  • Cooking Instructions:
    • SOUP: Combine contents of jar with 4 jars of water (8 cups/2000 ml) and cook until lentils are soft; mash or purée, if desired. Season to taste with salt and pepper and serve garnished with thin lemon slices and chopped green onion.
    • SALAD: Combine contents of jar with 3 jars of water (6 cups/1500 ml) in a large saucepan. Bring to a boil; reduce heat and boil gently until lentils are al dente. Drain well; transfer to a bowl. While warm, toss mixture with grated peel and juice of 1 lemon, olive oil, salt and freshly ground pepper to taste. If desired, add chopped green onion and red pepper.