Heavenly Lentil Soup Recipe
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Lentil Soup
Cuisine: Soups
Servings: 12 servings
Calories: 204kcal
Author: My Dairy-Free Gluten-Free Life
- 3 Tbsp of olive oil.
- 6 garlic cloves minced
- 1 red onion OR sweet walla walla onion minced I prefer sweet onions
- 1 quart box of mushroom broth OR vegetable broth organic
- Two 15 onz cans of tomato sauce organic
- 2 cups dry lentils brown
- 4 Tbsp brown sugar
- 3 bay leaves
- 2 tsp salt or to taste
- 1 Tbsp Chicken like seasoning I use Bill's Best Chik-nish
- 1 tsp basil
- 1/2 tsp celery salt
- 1/2 tsp cumin
- 1/4 cup lemon juice fresh or the frozen fresh jc
- 2 large potatoes-shredded
- 3-4 carrots-shredded
- 3-4 stalks celery-chopped
- 3 large handfuls of fresh or frozen chopped spinach or chard about 2/3 cup fresh
In a large stock pot put olive oil, garlic cloves and minced onion. Saute until the onion is transluscent.
Then add broth and every thing else except the spinach.
Simmer for a couple hours or until the lentils are done and vegetables are tender.
Minutes prior to serving add 3 handfuls of spinach OR red chard, chopped and continue to simmer until the greens are cooked.
Server with your favorite hot gluten free bread.
Calories: 204kcal | Carbohydrates: 33g | Protein: 9g | Fat: 3g | Sodium: 1111mg | Potassium: 576mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2795IU | Vitamin C: 10.5mg | Calcium: 49mg | Iron: 3.8mg