Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

HEARTY LENTIL & BARLEY SOUP WITH SUN DRIED TOMATO

You'll need:
1 cup brown lentils,
1/4 cup red lentils,
1/4 cup plain sun dried tomatoes, diced (measure after dicing),
2 tablespoons dried vegetable flakes from Knorr-Swiss vegetable soup & *dip mix,
1 tablespoon dried onion flakes,
1 tablespoon chicken bouillon granules,
1 teaspoon dried oregano,
1/2 teaspoon dried minced garlic,
1 teaspoon cumin,
1/8 teaspoon red pepper flakes (optional),
1/2 cup quick cooking barley flakes. 

* Place vegetable soup mix in a colander or sieve, shaking to allow the powdered bouillon/flavoring to be removed.  You will get enough dried vegetables for 2 batches of soup (4 tablespoons in all). 

Layer lentils, sun dried tomatoes, vegetable flakes, onion flakes, bouillon granules, oregano, garlic, cumin and red pepper flakes in a pint food storage jar with lid.

For gift tag: In large pot, place contents of jar, 8 cups chicken broth (if you’re short a bit of broth, add water to make 8 cups) and 1 can, 14.5 oz, stewed tomatoes with green pepper, celery and onions.  Bring to a boil.  Lower to a simmer and cook, uncovered, for 40-50 minutes, or until lentils are tender.  If necessary, add more broth or water, 1/2 cup at a time to reach desired consistency.  Season to taste with salt and pepper and serve with a generous helping of Parmesan cheese.  Makes approx. 2 quarts and serves 8-10. 

To make sausage lentil soup: add 8 oz. smoked sausage, cut into 1/2” slices, to soup at beginning of cooking time.

More recipes, etc. on Rita's web site: www.abouteating.com

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