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1 cup French green lentils

½ ounce dried porcini mushrooms, crushed

1/2 cup red or white rice

Herb mix:

1/2 teaspoon dried thyme

1/2  teaspoon dried marjoram

1/4 teaspoon celery seed

1/4 teaspoon dried oregano

1 bay leaf

1 tablespoon tomato powder* (optional)

1/3 cup split green peas

• Select an attractive one pint clear glass container or plastic gift bag.  Measure the lentils into the bottom.  Pulse the dry mushroom pieces in a food processor until broken into inch-long pieces.  Spread them on top of the lentils.

• Add a layer of red rice over the mushrooms.  Mix and spread the dried herbs and tomato powder over the rice.  Add a layer of peas last.

• Accompany this jar with the following recipe:

"Saute 1/2 cup diced onion and 1 crushed garlic clove in olive oil.  Add contents of jar to the pot and add 8 cups cool water.  Bring liquid to a simmer and cook partially covered for 25 minutes,.  Season with 1/2 tablespoon salt and 1/4 teaspoon ground black pepper.  Serve hot with a garnish of Greek yogurt and chopped chives or top with a poached egg."

* Tomato Powder is available at www.thespicehouse.com