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    Margie's Lentil Soup (Gluten-Free)


    Margie Culbertson


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    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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  • About Me

    Only diagnosed 2008, but I have suffered forever! Discovered I am lactose intolerant, beef intolerant too! I am a Freelance Writer, which keeps me sane. I am glad I will have support from this list.

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