Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Margie Culbertson

    Margie's Lentil Soup (Gluten-Free)

    Margie Culbertson


    Reviewed and edited by a celiac disease expert.

    This gluten-free lentil soup recipe makes 6 servings.



    Celiac.com Sponsor:




    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.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • 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.

  • Related Articles

    Scott Adams
    5-6 cups cubed and dehydrated Food For Life Rice Almond Bread
    2 Tbs. olive oil
    3 cups chopped celery (or 1-2 Tbs. celery seed)
    2 cups chopped onions
    1 tsp. salt
    1-2 tsp. cilantro
    1-2 tsp. thyme
    1-2 tsp. sage
    black pepper
    1-2 Cups gluten-free Chicken Broth
    Prepare 1 to 2 cups gluten-free chicken broth. Prepare Food For Life Rice Almond...

    Scott Adams
    Chop fine one cabbage, salt and let sit for an hour then rinse salt off, and dry thoroughly
    Dressing:
    1 cup gluten-free mayonnaise
    ½ cup sugar
    ½ cup cider vinegar
    ½ teaspoon grated fresh ginger
    Salt and pepper to taste
    Optional: 1 cup of gluten-free sour cream to dressing

    Scott Adams
    This recipe comes to us from Valda - ArtGirl in the Gluten-Free Forum.
    Ingredients:
    1 can of Amys Lentil-Vegetable Soup
    1 pound (or more) ground meat - half hamburger, half lamb
    Salt
    Dried basil
    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:

    Jefferson Adams
    As a kid, my mother always served the same store-bought potato salad. It came in a silo-sized tub and looked more like a jell-o mold than a summertime salad. This is not that potato salad. The red potatoes add a splash of color and play up the salty bacon and creamy buttermilk play nicely. You can substitute the milk with a few tablespoons of red wine vinegar for a little kick....

×
×
  • Create New...