*Dairy Free* *Vegan* *Gluten Free*

Hearty and comforting, especially on a cold day. This soup will make enough for a meal with leftovers to refrigerate or freeze. Lentils are an excellent source of protein and fiber. I always cook extra lentils and use later in the week in salads, mixed with rice or quinoa, or other soup recipes. Cooked  lentils will also freeze well.

INGREDIENTS:

1 T Extra Virgin Olive Oil

6 Cups of Dairy Free Gina Basic Vegetable Stock or half stock and half water

1 cup red or white wine

2-3 carrots, diced small

2-4 celery stalks, diced small

1 medium onion, chopped

1 medium sized red potato, diced small

2 cloves garlic, chopped

2 handfuls spinach or kale, chopped

2-3 tomatoes, chopped (canned or fresh)

1 -1 ½ cups lentils, cooked according to package directions

Black pepper, salt, and red pepper flakes to taste, All Purpose seasoning to taste 

1/2 teaspoon garlic powder

 

DIRECTIONS:

1. Cook lentils in a pot with enough water to cover. Any color of lentils is fine. I cook the lentils until they just under cooked. The lentils should not be mushy. When done drain and set aside.

2. While lentils are cooking, in a large soup pot, saute the carrots, onion, celery, garlic in 1 Tablespoon Extra Virgin Olive Oil. When softened, add water /stock and simmer for 5-10 minutes.

3. Add lentils and potato, bring to a boil, then turn down heat to low simmer. Add tomatoes and keep simmering. About 30 minutes prior to serving, add spinach/kale and tomatoes. Keep on a low simmer until ready to eat. Before serving, taste and adjust seasonings if needed.

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Copyright @DiryFreeGina .  Please do not reproduce, sell or publish without the written permission of DairyFreeGina

DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food,nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too