My son and I love lentil soup at our local diner, and their lentil soup is gluten free. However, when eating out at a diner, it’s hard to really know if something hasn’t touched a potential allergen, and for someone with severe allergies, I don’t believe it would be good enough.
Trying to recreate lentil soup at home was much easier than I anticipated. This meal is full of nutrition, especially if it is made with homemade bone broth. It is sure to become a staple at our winter dinner table!
1 Cup of green lentils
2 Tablespoons olive oil
2 Large carrots, peeled and diced
1 Small onion, diced
1 Rib of celery, diced
2 Cloves of garlic, minced
1 Cup Pomi diced tomatoes (or dice your own)
6-8 Cups homemade bone broth (or use organic low sodium chicken broth)
Sea salt and pepper to taste
1/2 Teaspoon turmeric
1/2 Teaspoon cumin
1/2 Teaspoon paprika
Optional add ins:
Leftover baked potatoes and leftover roasted chicken, diced
Rinse lentils, picking out any unwanted particles. Set aside.
Heat olive oil in a dutch over or heavy soup pot over medium heat. Add diced onions, celery, carrots and stir, cooking for about 8 minutes, until onions are translucent but not browned. Season veggies with sea salt, pepper, turmeric, cumin, and paprika. Add garlic and cook another 2 minutes.
Add tomatoes, broth, and lentils to pot and bring to a boil. Cover and simmer, on low, for 20 minutes. Lentils should be soft. About 5 mintues before the soup is done, add in any leftovers you may want. I used already cooked baked potatoes and chicken, from the previous night’s dinner. Even frozen vegetables would work in this (defrost first)! Experiment with what you have on hand!
Avoid overcooking. Cool slightly before serving. Great with rice, quinoa, or my toasted allergy friendly bread!