Recipe: Lentil Soup (Gluten-Free)

“This is a very easy fat-free lentil soup that just about cooks itself. Only one pot is needed, so cleanup is easy.”

3 cups of dried lentils
7 cups water
2 tsp. salt
6 to 8 medium cloves garlic, crushed
2 cups chopped onion
2-3 stalks celery, chopped
2-3 carrots, sliced or diced
1/2 to 1 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
lots of freshly ground pepper
1 large can of tomatoes (this is a KJ cheat step)
red wine vinegar to drizzle on top

(Note: I skipped the vinegar as vinegar is acidic; try lemon juice for a less acidic option if you’re following an alkaline based diet).

1. Place lentils, water, and salt in a kettle. Bring to boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes.

2. Add vegetables (except tomatoes) , herbs, and black pepper. Partially cover, and let simmer peacefully another 20-30 minutes, stirring occasionally.

3. Chop the tomatoes in the can and then add tomatoes (and liquid). Let the soup cook for at least 5 minutes more.

4. Serve hot, with a drizzle of vinegar on top of each steaming bowl.

Modified slightly from The Moosewood Cookbook, New Revised Edition.

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