No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Lentil Soup (Gluten-Free)

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

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
Michael
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Jun 2009 7:01:35 PM PST
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.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I wish I had been diagnosed at 19. In retrospect, I was having symptoms as a 16 year old, and didn't get diagnosed until I was almost 30. That delay created a lot of havoc, and other problems that are now permanent (an aggressive case of rheumatoid arthritis and violent reactions to contamination...

From the Chicago Celiac Disease Center which is one of the premier celiac disease research & treatment centers in the world: Are you scheduled for a biopsy? Are you eating gluten? Any changes in your diet can affect the accuracy of your biopsy result...

My panel was the same as yours........all tests positive by large numbers so you can consider yourself a Celiac. Are you very symptomatic? I will add that I did not eat Whole Foods exclusively when healing. I needed to gain weight badly so ate gluten-free bread and a few other things that ...

My allergist did suggest I cut out gluten right away, but I?ll call the GI tomorrow and discuss that. Thank you!

He only did 2 of the full panel & you are positive on one of them, the DGP IgG. It only takes one positive to move on to an endoscopy. Here's the full celiac serum panel: Anti-Gliadin (AGA) IgA Anti-Gliadin (AGA) IgG Anti-Endomysial (EMA) IgA Anti-Tissue Transglutaminase (tTG) Ig...