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Spiced Lentil & Split Pea Soup in a Jar: A Food Gift for the Holidays

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The recipe below is for one jar. You can form an assembly line with all your ingredients and make multiple gift jars at once.

When cooked, this recipe makes a very large batch of soup (6-8 servings). You can cut the recipe in half if your recipient will not need that large of a batch. However, the soup freezes well so I always figure the more soup the better.


Units Scale

Soup Ingredients for the Jar

  • 1/2 cup green split peas
  • 1/2 cup red split lentils
  • 1/2 cup yellow split peas (or substitute more green split peas)
  • 1/2 cup forbidden rice (or rice of choice)
  • 1/2 cup red split lentils

Spice Mix for the Jar

  • 1 tablespoon dried minced onion
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika (or sub regular paprika if you want to avoid a 'smoky' taste)
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne

Pantry ingredients for your gift recipient to add during cooking (or you can give along with the 'Soup in a Jar' as part of the gift)


  1. To make the jar: In a mason jar layer the ingredients evenly and top with the spices. You may want to adjust the seasonings if you have a favorite spice mix. Secure the lid and add a label with the instructions listed next. Or, print the recipe that appears in the window below this recipe box and provide that to your gift recipient along with the mason jar.
  2. Front of the Label - "Spiced Lentil and Split Pea Soup"
  3. Back of the Label - "Cooking Directions: Pour all ingredients into a large pot. Add 8 cups of Imagine Organic Vegetable Broth (and 1, 15 ounce can diced tomatoes if using) and bring to a boil over high heat. Simmer covered on low heat for 30-40 minutes until everything is cooked through. Stir occasionally throughout the cooking process. Add more salt and pepper to taste. Add more broth for a thinner soup if desired."
  4. The soup mix can be stored at room temperature for up to one year. The cooked soup can be refrigerated for up to four days, or frozen for up to three months.


If you are interested in a spicy version of the soup you can use this spice mix in place of the spices above:

2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Or, if you have a favorite spice blend you can use your own.