Brand new diagnosed. Have suffered forever! Lactose Intolerant too! I am a Freelance Writer, which keeps me sane. I am glad I will have support from this list. This gluten-free lentil soup recipe makes 6 servings.
Ingredients:
- 1 onion, chopped
- ΒΌ 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.