Blue Mountain's Lentil and Potato Soup Mix

Ingredients: Brewers lentils, red chief lentils, onion, potatoes, garlic, bell pepper, Real Salt™, celery, carrot, italian seasoning, black pepper, oregano, parsley, spices

Whenever possible, we source our ingredients from Pacific Northwest farmers and processors. We believe local sourcing means fresher ingredients, fewer transportation miles, and stronger relationships with the people behind our food.

SMALL SIZE You will need

• 1/2 pound Bacon, Sausage, Lamb or Ham (optional)
• 4 cups water
• 8 oz tomato sauce

LARGE SIZE You will need

• 1 pound Bacon, Sausage, Lamb or Ham (optional)
• 8 cups water
• 15 oz tomato sauce

Stove Top Directions: 

1. Open the package with scissors
2. Look through the lentils and remove any pebbles or debris.
3. In a 4-quart saucepan, combine water, lentils, spice packet, tomatoes, and cubed meat.
4. Bring to a boil, then reduce heat to a simmer. Cook for 1 hour or until the lentils are tender, stirring occasionally.
5. Season with salt and pepper to taste. Serve!

Instant Pot Directions: Reduce water by 1/2 cup for the small size or 1 cup for the large. Add water, entire soup mix, meat and tomato to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 20 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy!

Crock-Pot Directions: Add water, the entire soup mix and meat to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 5 hours. Add tomato right before serving. Enjoy!

Instant Pot Directions: Reduce water by 1 cup. Add water, entire soup mix, meat and tomato to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 20 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy!

Crock-Pot Directions: Add water, the entire soup mix and meat to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 5 hours. Add tomato right before serving. Enjoy!

Creamy & Cozy: Reduce water by 1 ½ cups, then stir in 1 ½ cups of half-and-half or milk before serving for a velvety finish. Top with Parmesan for extra depth.

Spice Up the Protein: Try spicy kielbasa, ground turkey, diced steak, or lamb for a heartier bite.

Tomato Twist: Swap Italian-style stewed tomatoes for a richer, herb-infused flavor.

Veggie Packed: Stir in 1–2 cups of summer squash, okra, carrots, or mushrooms 10–15 minutes before the soup is done. Finish with fresh basil.

Keep it Vegetarian: Skip the meat and enjoy the bold flavors of lentils, tomatoes, and spices on their own. Add a handful of spinach or kale near the end for extra greens.

Boost the Broth: Reduce water by 2 cups and replace with a 15-oz can of low-sodium beef, chicken, or vegetable broth.

Fun Fact: Archaeological evidence suggests that lentils were being cultivated as early as 13,000 years ago, with some of the oldest remains found in caves in Greece.

Since the beginning, we've named our soups after real places throughout Washington and the surrounding Northwest. From small towns and mountain peaks to rivers, canyons, and historic landmarks, each name was chosen because it means something to us and the region we call home. Each soup has a story, and so does the place that gave it its name.

The Blue Mountains, named for the blue haze that often surrounds them, stretch across northeastern Oregon and southeastern Washington and are known for their rugged and challenging terrain. In 1836, the Whitman party traveled west to establish a Protestant mission among the Cayuse people near present-day Walla Walla. Their guide, John McLeod of the Hudson’s Bay Company, selected a direct route through the mountains that was suitable only for travel on horseback or foot.

The Whitmans recorded both the beauty and difficulty of the region. Narcissa Whitman wrote on August 29, 1836: “Indeed I do not know as I was ever so much affected with any scenery in my life… But this scene was of short duration… before noon we began to descend one of the most terrible mountains for steepness and length I have yet seen…” She described the terrain as steep, winding, and at times nearly vertical.

The route they followed later influenced what became known as the Old Oregon Trail, though the emigrant wagon route eventually took a different, less steep path. In 1843, Marcus Whitman helped guide one of the first major wagon trains—nearly 1,000 people—from Fort Hall (near present-day Pocatello, Idaho) toward the Whitman mission.