This gluten-free lentil soup recipe makes 6 servings.

Ingredients:

• 1 onion, chopped
• ¼ cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1½   teaspoon dried oregano
• 1 bay leaf
• 1 ½  teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 1 ½  cups dry lentils
• 8 cups water (or Gluten-free chicken stock)
• 2 cup spinach, rinsed and thinly sliced
• 2 tablespoons balsalmic vinegar
• Salt to taste
• Ground black pepper to taste
• One inch snippet of Kombu*

*Ask about “Kombu,” a seaweed, at your health food store. It comes in a sealed package. Snip off an inch with a pair of scissors, and  then put it in all of your bean dishes. It dissolves with no taste. It then helps you digest the meal without any gas problems!

Directions:
1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.

NOTE:  Especially good served with brown rice.  You can even add a half cup of water and add rice as an ingredient into this recipe.

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