Everything I make is gluten-free, but gluten-free does not have to be expensive or grand, nor does it require any special ingredients most times. In fact, living without the bread products and flours is actually better for you! Here is a recipe anyone can make, and can be served to those who live gluten-free.
This soup uses red lentils specifically, but I suppose others would work, they would just alter the texture and flavor a bit. It a comes out a pretty orange-ish red color, and has an earthy, slightly spicey flavor. I developed this recipe while craving a curried lentil soup which my family was begging me not to make, so that is where the flavor combination developed.
Hearty Red Lentil Soup
- 2 cups red lentils
- warm water
- 2 Tablespoons whey or lemon juice
- 6 cups homemade chicken or vegetable stock
- 2 large white onions, chopped
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 10 cloves garlic, crushed just before adding
- 1½ teaspoons sea salt
- 1 teaspoon celery salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- a pinch of red pepper flakes
- 1/3 cup cream
~ Soak lentils in a 6-quart pot in enough water to cover and with the whey or lemon juice 5-7 hours. This makes them digestible. Strain and rinse well, then return to pot. Add stock and bring to a boil. Simmer 20 minutes.
~ While lentils are simmering, melt butter in a large skillet and add olive oil. Sautè onions until tender. Add onions, crushed garlic, and spices to lentil mixture. Continue simmering another 20 minutes, stirring occasionally.
~ Remove from heat and gently swirl in the cream. Serve with a fresh loaf of bread or on it’s own.