By Juanita Franco
Rinse the lentils under cold water and set aside.
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add diced carrots and celery to the pot, and cook for an additional 5 minutes, stirring occasionally.
Add the lentils, canned tomatoes (including their juice), vegetable stock, bay leaf, thyme, salt, and pepper to the pot.
Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Simmer for about 40 minutes or until the lentils are tender.
While the soup simmers, lightly toast the gluten-free seed bread slices until golden brown.
Once the lentils are cooked, remove the bay leaf from the pot. Taste and adjust salt and pepper, if needed.
Serve the soup hot, accompanied by toasted gluten-free seed bread.
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This Gluten-Free Soup Vegetarian recipe is ready in 60 minutes and features dry brown lentils, carrots, celery and other delicious ingredients. Contains 480 calories total.
Rinse the lentils under cold water and set aside.
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add diced carrots and celery to the pot, and cook for an additional 5 minutes, stirring occasionally.
Add the lentils, canned tomatoes (including their juice), vegetable stock, bay leaf, thyme, salt, and pepper to the pot.
Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Simmer for about 40 minutes or until the lentils are tender.
While the soup simmers, lightly toast the gluten-free seed bread slices until golden brown.
Once the lentils are cooked, remove the bay leaf from the pot. Taste and adjust salt and pepper, if needed.
Serve the soup hot, accompanied by toasted gluten-free seed bread.
Calories per Serving: 480
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