gluten free · gluten free bread

Lentil Soup Version 8.0 or so

It’s that time of year again, and waking up to the rain this morning confirmed it even more so than the kids climbing aboard the big yellow bus again~ it’s fall and soup weather has taken over for the next 9 months. This weekend my soup looked liked this: warmed one chopped yellow onion with olive oil, added a leek, broccoli, carrots, potatoes, and 3 cloves garlic, all chopped into small bits and stirred for a couple of minutes. Then I added a splash of balsamic vinegar and another splash of gluten free tamari, freshly ground black pepper, oregano, thyme and basil. Once that all looked a bit cooked but still vibrant, I added 4 cups of gluten free vegetable stock and two cups of French green lentils. (This made a very lentil-thick soup~ looked more like a stew. I might reduce the lentils to 1.5 cups next time.) Once the lentils softened a bit I added about a teaspoon or so of Mediterranean sea salts and squeezed some lemon in as the soup cooled. I tried gluten free sourdough bread from Wheatless in Seattle and it was a delicious pairing, and with such a cute name I will just have to try more of their goodies. I also made pumpkin bars from 1-2-3 Gluten Free which turned out really well. To top them I made a cream cheese icing which is really easy~ I only had neufchatel cheese so I used that~ about 4oz, and 4oz of unsalted butter. I let those warm and soften a bit before mixing them together, then adding 2 cups of powdered sugar and 1 t. of vanilla. My youngest liked it so much he said he wanted that for his next birthday cake. Easy enough!


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