Love making a batch of Lentil Soup on a cold day! This one is full of veggies and makes enough to freeze some for another day. I use brown lentils in this version ( see Red Lentil Soup)
Lentil Soup
1 pound brown lentils
1/4 c olive oil
2 onions, diced
3 cloves minced garlic
4 stalks celery, diced
4 carrots, diced
1 tsp dried thyme
1 tsp cumin
2 quarts gluten free chicken stock
4 cups water
1/4/ cup tomato paste
1 lb baby spinach
Salt/pepper to taste
1 tablespoon balsamic vinegar
Grated or shredded Parmesan cheese
Cooked brown rice or gluten free elbow pasta(optional)
Rinse lentils with water, set aside. In a soup pot, sauté onions and garlic in olive oil until tender. Add carrots, celery, cumin and thyme, sauté another 5 minutes. Add chicken stock, water, tomato paste, lentils and spinach. Simmer uncovered for an hour. Add pepper and salt, if needed. Turn off heat and add balsamic vinegar.
Can be eaten as is, or with rice or gluten free elbow pasta. Sprinkle with parmesan cheese.
