Click here for the recipe from Cooking Light Adaptations: I used Vegetable broth instead of chicken broth and I don’t puree the soup. Plus we are careful to use Gluten-free Lentils.
Savory, Hearty and Delicious!
My son and husband love soup all year round but personally I tend to eat soup only once the weather turns cold. Well cold weather has officially arrived in the Northeast and soup is now a regular in the rotation.
My husband requested this homemade lentil-tomato soup tonight. Recipe from Cooking Light, this simple soup is a longtime favorite and each time it taste better than I remembered. The lentils are cooked up with sautéed onions, vegetable broth, lots of spices ( cumin, turmeric, chili powder and ground red pepper), canned diced tomatoes, and a touch of fresh cilantro. Takes only about 15 minutes to prep then simmers into a flavorful, hearty soup over the next hour.
Paired with cornbread (tonight we Stonewall Kitchen Gluten-free cornbread mix), and a big salad, you’ve got a meal!
This recipe makes a large batch and is just as delicious after freezing and reheating.
Celiac friends, lentils are a naturally gluten-free grain but they are prone to cross contamination… so as recommended by Tricia Thompson of Gluten-free Watchdog, be sure to use gluten-free lentils, rinse them well and carefully pick through them. Click here for some testing from Gluten-free Watchdog which backs up her recommendation.
Scroll down to see the recipe.