1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 Tablespoons grated Parmesan cheese
1 Tablespoon minced dried onion
1 Tablespoon instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. dried oregano, crushed
Dash garlic powder
Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings.
Combine pasta soup mix with 3-1/2 cups water. Bring to boiling; reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsps. soy sauce. Cover and cook 2-3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro.
Makes 3-4 appetizer servings.
Curry Chicken Soup:
Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Add 13-oz. can evaporated milk (1-2/3 cups), 3/4 cup diced cooked chicken and 1-1/2 to 2 tsps. curry powder.
Garnish with apple slices and fresh mint leaves.
Makes 3-4 main-dish servings.
Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 cup frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 4-6 oz. sliced pepperoni. Cover and simmer 5 minutes more.
Garnish with Parmesan cheese.