Thursday, March 19, 2009

Gluten-Free Vegetable Lentil Soup

I feel so healthy when I eat this! And when the diabetic/celiac kid tasted mine and then asked for his own bowl, I really felt like a good mom. This soup is tasty and good for you.

Gluten-Free Vegetable Lentil Soup

1 T. canola oil, more or less, depending on your pan
1 onion, finely chopped
3 carrots, chopped in small pieces
1 potato, peeled and chopped in small pieces
2 tsp. Italian seasoning
1 bay leaf
1/2 tsp. of garlic powder
1 15-oz can of diced Italian-style tomatoes
4 cups of chicken broth
1 cup of lentils, picked through and rinsed if needed
2 big handfuls of fresh spinach, ripped into bite-size pieces
1 T. balsamic vinegar
salt and pepper to taste (I don't add any)
Parmesan cheese, grated

First make sure your ingredients are all GF. Heat oil in pan over medium. Add onion, carrots and potato and saute until the onion is soft. Add spices and saute for a minute. Add tomatoes, and chicken broth and lentils, bring to a boil, and then reduce to a simmer. Cook for 30 minutes to 1 hour. The lentils will be cooked after 30 minutes, but I like them cooked for 45-1 hour, to a softer consistency. Remove from the heat and add spinach and vinegar, give it a stir. Serve topped with Parmesan cheese. Makes about 10 cups.

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