Directions:

• 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.

Notes & Tips