Curried Lentil Soup in a Jar

Makes 1 quart jar and 2 quarts soup

It’s a Southern classic, the recipe-in-a-jar, with an ethnic twist — a deliciously spicy winter soup, especially for ginger lovers, and a perfect gift.

1 & 1 ⁄ 2 C dry red lentils
1 C dry green or yellow lentils
1 ⁄ 2 C dry green peas
1 clove garlic
2 bay leaves
2 whole dried chili peppers
1 vegetable bouillon cube
Small portion of ginger root
Sachet or small bag of spices (2 1 ⁄ 2 tsp curry powder, dash cinnamon)

In a jar, add 1 ⁄ 2 cup of red lentils, 1 ⁄ 2 cup green or yellow lentils, 1 ⁄ 2 cup of green peas, then 1 ⁄ 2 cup red lentils again. Repeating the layers until all lentils and green peas have been added. On the top of the jar place the other ingredients, including the sachet of spices. Add a lid, decorate the jar, and include the recipe below for gift giving.

8 C water
1 medium onion, diced
2 T butter
2 tsp salt
1 tsp pepper

Bring water to boil with bouillon cube. Rinse the lentils and green peas in a colander and add to boiling water. Boil a few minutes and then reduce heat to a simmer. Cover partially with lid, allowing steam to escape.

In a medium skillet, sauté onion, minced garlic, and peeled and grated ginger (about 2 tablespoons) in butter. Add sachet of spices. Cook until onion is translucent. Add to the cooking lentils. Add bay leaves, chopped chili pepper, salt, and pepper to taste. Cook until lentils are tender, around 30–40 minutes. Remove bay leaves.

For a thicker soup, remove several cups of lentils from the pot and blend them in a large bowl with an immersion blender or in a food processor. This will form a thick mixture that can be stirred back into the main pot of soup, adding thickness while maintaining the texture provided by the whole lentils. Garnish with shredded cheddar cheese, sour cream, or salsa to serve.