Teresa's Recipes
Hearty Gluten-Free Lentil Soup
This delightful gluten-free lentil soup is a warm hug in a bowl, perfect for cozy evenings or whenever you crave something nourishing and hearty. Rich in plant-based protein and loaded with vitamins, it features earthy lentils combined with a medley of aromatic vegetables and spices that create a symphony of flavors in each spoonful. Historically, lentils have been a staple food in many cultures, dating back thousands of years, celebrated not only for their health benefits but also their versatility in various cuisines. This soup is not only comforting but also simple to prepare, making it an ideal choice for both busy weeknights and special gatherings.
Ingredients
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 1 large, diced Carrot
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 1 cup, rinsed (green or brown) Lentils
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1/2 teaspoon (or to taste) Salt
- 1/4 teaspoon (or to taste) Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Calories: 220
- Fat: 5g
- Carbs: 35g
- Protein: 12g
- Sodium: 450mg
- Sugar: 3g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrot, celery, and minced garlic. Sauté the mixture for about 5 minutes, or until the vegetables are tender and fragrant.
- Stir in the rinsed lentils, vegetable broth, tomato paste, cumin, paprika, salt, and black pepper. Mix well to combine all the ingredients.
- Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, or until the lentils are tender and the soup has thickened to your desired consistency.
- Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Serve the soup hot, garnished with freshly chopped parsley.
Tips
- For added protein, consider adding diced cooked chicken or tofu.
- Feel free to throw in any seasonal vegetables you have on hand, such as spinach or kale, during the last 10 minutes of cooking.
- This soup can be stored in the refrigerator for up to 5 days, and it freezes well for up to 3 months.