Heavenly Lentil Soup, Vegan and Gluten Free

7 Nov



Heavenly Lentil Soup is one of our families favorite fall soups.  My sister named it…not sure why she chose that name.   But it is true we feel so good when we eat it!   Mmmmmm   Since it is a one pot dinner..it is easy to make and clean up.   And leftovers freeze very well.  Just add some homemade bread and you have a filling meal that I consider comfort food.

Here is our recipe:

Get a large stock pot to use on the stove top.   In it place 3 Tbsp of olive oil.   Then add 6 garlic cloves minced and 1 red onion OR sweet walla walla onion.   Saute until the onion is transluscent.    Then add 1 quart box of mushroom broth OR vegetable broth, Two 15 onz cans of tomato sauce, 2 cups dry lentils, 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, 34 stalks celery-chopped.

Simmer for a couple hours or until the lentils are done and vegetables are tender.   30 Minutes prior to serving add  3 handfuls of spinach OR red chard, chopped and continue to simmer until the greens are cooked.


Sourced from: http://myveganglutenfreelife.com/heavenly-lentil-soup-vegan-and-gluten-free/?utm_source=scribol.com&utm_medium=referral&utm_campaign=scribol.com
By: Colleen.

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