Lentil Soup!

Lentil Soup!

This recipe is one of my regulars.  I really got into it when I first started eating gluten free and needed the fiber and protein.  I also love that it is warm and spicy and goes with everything!  We eat this as a soup or throw in chicken or hamburger.  Some times if the lentils have soaked up a lot of the broth we will use it on toritllas in place of beans.  


Wish you could smell my house right now....mmmm!

Ingredients: 

1 large onion, diced
4 cloves of garlic, pressed
2 quarts gluten free low sodium chicken broth
1/2 cup extra-virgin olive oil
1 can Italian-style diced tomatoes.  
1 lb. lentils 

Directions:

Soak lentils in water for 3-4 hours ahead of time for best results.  (You can surely make the lentils without soaking but you will have to add more broth so they won't be as tastey.)

Saute onions and garlic in olive oil for 2-3 minutes in a large soup pot.  

Add all other ingredients and simmer for 2-3 hours. IT"S THAT EASY!

My young lady wanted to eat this for breakfast... I told her only if she let me take a picture first!  Love her!!! 

Last but not least...divide the leftovers into individual sized glass containers and freeze for another day!

Special Hints:  

**Go for organic if you can here - Garlic, onion and lentils are sooo much better tasting organic and they aren't expensive.  Open Harvest often has cheap organic lentils in their bins. 


**You don't have to use Italian style tomatoes, you can use Rotel if you want it spicy but regular diced tomatoes are great too.  I usually use the small can but this time I used a large can because that is what I had...whatever you have is great.


**I like this spicy but my family does not.  So I make it mild and then add spicy salsa or green chile when I heat mine up. 


This recipe makes my home smell good and makes me feel a little bit like Rachel Ray...I'm so not an excellent chef...but I will take the "feeling" for a day!  Hope you can too...