Cooking With Cathy: Lentil Soup 

1 cup each – green lentils, red lentils, French lentils2 Tbsp. dried minced onions1 tsp. kosher salt1/2 tsp. garlic powder2 tsp. dried parsley2 bay leavesIn order layer the ingredients in a glass jar. Attach following recipe:Lentil SoupPour lentil soup mix into a 4-quart pot. Add 6 cups of *chicken broth and 2 cups of water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer for 30 – 40 minutes, stirring occasionally until lentils are tender.Makes 12 cups of soup.*Vegetable broth can be substitutedRecipe Courtesy: Cathy Speronis