Lentil Brown Rice Soup
yield: 6 servings

If presenting the soup mix as a gift, layer dry ingredients in a Mason jar and print recipe to attach to the jar.
1 cup green or brown lentils
½ cup uncooked brown rice
½ cup green split peas
1 Tbsp Italian seasoning
1 Tbsp dried parsley
1 Tbsp garlic powder
½ tsp ground black pepper
2 large vegetable bouillon cubes
(1 cube should be equivalent to 1 Tbsp of granulated bouillon)
8 cups water
Optional:
1 medium yellow onion, diced
1 Tbsp canola oil
1 can (14.5 oz) diced tomatoes, no salt added

Optional: Sauté onion in oil in a large stock pot over high heat for 3 minutes. Add can of diced tomatoes.

Add dry soup ingredients and 8 cups of water to the same large stock pot (unless starting with this step). Bring the mixture to a boil over high heat. Lower the heat and simmer for 40 minutes, covered with a lid. Taste and adjust seasonings if necessary. Serve with crusty bread and parmesan cheese, if desired.

Store any leftovers in the fridge for up to 4 days or freeze for up to 4 months.

Recipe from Mackenzie Burgess, Cheerful Choices.