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Hi Celiacphiles,
I am so happy to get another recipe for lentils that I can share:
Linda's Lentil Soup:
I do something very similar, except I start out by browning diced up
Italian sausage. Besides the lentils, I usually put in lots of diced
onion, some carrots, celery and whole baby potatoes, sometimes stewed
tomatoes and/or spinach, and I use the garlic, chicken broth, and
lentils pretty much the way you do, seasoning with thyme, ground celery
seed, fennel, cumin, bay leaves, oregano, salt and pepper. Mostly, I
use up whatever I've got left over, too, so if there's a half bag of
frozen peas in the freezer, it gets tossed in. When I use the tomatoes
or not, it changes the character of the soup quite a lot, it really
seems like an entirely different soup!
Once about a year ago, I bought the hot, spicy Italian sausage instead
of the mild. The red pepper flakes in it get hotter and hotter the
longer it sits. I would usually use ALL mild, or maybe 3 mild links to
1 spicy link. But this time it got SO HOT, I had to keep on cooking
MORE and MORE lentils, separately, and more and more veggies, to stir
in, so I could dilute and use up my frozen leftover HOT soup. Needless
to say, it was a big batch when I started, so by the time I finished off
stretching it out, a couple of months later, everyone was well and truly
sick of it!
Personally, I try to avoid dairy almost completely, but my boyfriend
likes to top off his soup with some parmesan cheese and a little sour
cream. Yumm! The contrast of a dribble of cool cream and the cheese
melting on top of the hot soup is really nice.
Your version sounds good, too - I'll have to try the sweet veggies, the
yams and squash combo sounds intriguing.
Linda Ireland, Seattle
Thank you again to Joan and Linda!
Celiac best,
Susan
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