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  • Scott Adams
    Scott Adams

    Lentil Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Mary Gallahue.

    Ingredients:
    1-2 tablespoons of olive oil
    2 medium, (1 large) onion, chopped
    2-3 cloves garlic, chopped fine
    7-10 cups of chicken or vegetable stock (can also use ½ water)
    1 cup of dried lentils
    2-3 carrots, chopped
    3-4 ribs celery, with tops, chopped
    1-2 small potatoes, diced
    ½ cup of chopped parsley

    Spices:
    1 bay leaf
    2 tablespoons fresh basil or 1 tablespoon dried
    ¼ to ½ teaspoon of cayenne pepper
    ½ teaspoon salt
    ¼ teaspoon pepper
    1 teaspoon oregano

    Optional:
    ½ pound of sausage (links or loose) of your choice
    1-2 tablespoons of olive oil

    Directions:
    1. If you are using sausage (Cut the links in ½ inch sections.), you may need a bit more oil to cook it in. Use the same soup pan that you will fix the rest of the soup in. Heat oil. Cut up the sausage and brown, then lower heat to cook through. Set aside in paper towels to catch the oil.

    2. If you have cooked sausage you will have a little oil left in the pan. Dump in the onions and garlic. Add oil if needed. Scrap the bottom and pull up the sausage bits. Cook onions/garlic until color changes.

    3. Add liquid (start with 7-8 cups of stock/water and add remainder as needed), carrots, celery, potatoes, half of the parsley. Wash and pick over the lentils. Remove any debris and hard lentils. Add the lentils to the soup.

    4. Add all the spices, starting with ¼ teaspoon of cayenne pepper. Add more (cayenne or black pepper, salt) as desired after cooking for 1 ¼ hours (see below).

    5. Bring to a boil. Cover and simmer. Cook for 1 ¼ hours. Check the lentils. They should be expanding and softening. Add sausage, rest of parsley. Check for seasonings. Cook for another 20-30 minutes or longer depending on the lentils.

    Serves 6-8 people.


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    LET ME JUST SAY. This soup was fantastic. I was unsure of what to expect, but I knew that it was going to taste great due to the ingredients. It took my a little over 2 hours to prepare and cook, but it was well worth it. It's very light, very flavorful and very delicious.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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