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Hamburger/Lamb Patties with Lentil Soup (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Valda - ArtGirl in the Gluten-Free Forum.
1 can of Amys Lentil-Vegetable Soup
1 pound (or more) ground meat - half hamburger, half lamb
One cup chopped carrots (about 3-4 carrots)
One cup of potatoes, peeled and cut in small pieces (about 2 med-sized potatoes)
Directions - Patties:
Mix together ground lamb and ground beef (50/50)
Into this mixture add some salt and dried basil (approx 1/8 tsp or to taste)
Shape into small patties (I like to make my flat ovals, about 2 long)
Fry patties until done. Drain on papertowels.
Directions - Vegetables:
Cook the carrots a saucepan with water. Drain.
Cook the potatoes in another saucepan with water. Drain
Directions - After the meat and vegetables are
Pour the Amys lentil vegetable soup in a 10-12 frying pan.
Stir in the carrots.
Place the cooked meat patties in a ring around the outer edge of the pan, settling them into the soup.
Make a well in the center of the mixture and place the cooked potatoes together in the center, stir slightly to coat the potatoes with the broth.
Heat covered on low until all is hot.
Serve in the pan.
Serves 3-4. Increase meat and potatoes if you need more servings.
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