• Layer the ingredients in the following order in a jar: 

– dried lentils

– dried chopped onions

– garlic powder 

– cumin

– coriander

– paprika powder

– dried parsley

– bay leaf 

– bouillon cube 

• Print the recipe tag on card stock and cut out. 
• Attach the tag to the jar. 
• Decorate the jar as you wish. 

 

To make the soup:

1. Unwrap the bouillon cube.
2. Add the bouillon cube, remaining content of the jar, 2 diced carrots, 2 diced celery stalk, 1 (14 oz) can diced tomato and 6 cups of water into a large pot. 
3. Bring to a boil over medium-high heat. 
4. Reduce the heat. 
5. Cover and simmer, until the lentils are tender, about 35-45 minutes, adding more water as necessary.
6. Discard the bay leaf. 
7. Using an immersion blender, do 2 or 3 quick whizzes to thicken the soup. 
8. Add 1 tsp lemon zest and lemon juice to taste. 
9. Season to taste with salt and black pepper.
10. Serve with toasted bread.