Red Lentil Soup

Growing up, my mom always made lentil soup. Simple, inexpensive and hearty. She used brown lentils and usually added whatever "greens" she had on hand. She made it with water, not broth. She served it with elbow or "ditalini" pasta and lots of crusty Italian bread to soak up the soup. It was a great budget stretcher, no need for meat.

Lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, and are rich in dietary fiber, lean protein, folate and iron. It wasn't until recently that I discovered red lentils. The red lentils are sweeter than the brown and cook really fast in about 30 minutes. The brown lentils hold their shape after cooking, the red burst open and are very soft. This soup can be made with either red or brown, the only difference is the cooking time-the brown will take longer. The red makes such a beautiful colorful soup. I serve mine with brown rice which makes it very filling. I use chicken broth for more flavor and my mom's "secret" ingredient-balsamic vinegar-just a dash after it has finished cooking, adds some sweetness and tang.


Gluten Free Red Lentil Soup                                                               Printable Recipe

2 tbsps. olive oil
2 cloves garlic, minced
3 carrots, peeled and diced
3 stalks celery, chopped
1 small onion, diced
1 cup red lentils (can also use brown)
4 cups gluten free chicken broth
1-14.5 oz can diced tomatoes w/red pepper & fennel (love, love , love this flavor-gives the soup a little spiciness)
5 oz bag baby spinach
Salt/pepper
2 tbsps. balsamic vinegar

Saute the garlic, onion, celery and carrots in the olive oil until softened, about 5 minutes.





Add the lentils, chicken broth, diced tomatoes and spinach. Simmer 30 minutes. (45-60 minutes for brown) Remove from heat, season with salt & pepper to taste and stir in balsamic vinegar.
                                      


Serve with cooked brown rice or gluten free elbow pasta. Top with grated Romano cheese.