May was a crazy month, temperature wise, here in South-Western Ontario. One day blazing hot the next cold and wet. On one of these chilly, stay in your PJ’s, watch movies all-day, kind of days I decided to turn up the heat; soup and bread style! While I love to bake I do not do fresh bread, especially Gluten Free fresh bread but my hubby had bought a box of GF bread mix (watch for a review in the coming month) so I thought what better day than on this rainy cold one to try it out. Well we can’t have fresh baked bread without a hearty bowl of soup right?!
Since it was the end of the week and groceries were low this recipe was the perfect solution.
Lentil Soup | Gluten Free Recipe
Finely dice garlic and onions; I put mine through a food processor because I am not a fan of onion chunks!
Combine diced onions, garlic, oil, lentils cumin, curry and ginger in a large soup pot. Stir fry on medium low for about 3 minutes to gently cook the onions.
Add in can of tomatoes, vinegar, honey and broth. Bring to a boil then simmer on low for about 45 minutes.
Note: When using mixed lentils some of the lentils will completely dissolve into the broth while some will stay on the el dante side. Cooking longer will soften all of the lentils.
Serving suggestion: My husband poured the leftover soup over rice. He loved it even more that way; and now insists I make a pot of rice to go with this soup for future meals 🙂
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