Ingredients:
1/2 cup shell macaroni ( or other small pasta)
1/4 cup dried lentils
1/4 cup dried mushrooms, chopped (optional)
2 tablespoons parmesan cheese, grated
1 tablespoon dried onions, minced
1 tablespoon instant chicken bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano, crushed
1 dash garlic powder
Directions:
Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
BASIC PASTA SOUP 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.
PEA POD APPETIZER BROTH 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.
INDONESIAN STYLE CHICKEN CHOWDER 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.
PEPPERONI AND VEGETABLE SOUP 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.
Servings: 3-4
Time preparation: 0 min.
Time total: 0 min.