Gluten-Free Lentil And Vegetable Soup Recipe
Fusion cuisine · 300 calories
About this recipe
A hearty and satisfying gluten-free soup featuring lentils, fresh vegetables, and a rich tomato base. Perfect for a wholesome dinner solution.
Ingredients
- 25 g Parsley
- 200 g Orange Carrot (Gajar)
- 200 g Sambar Onion Peeled (Sambar Kanda)
- 100 g Garlic - Single Clove
- 400 g Pastazara Peeled Tomatoes In Tomato Juice
- 1 Pack Button Mushroom (Anabe)
- 500 g Whole Farm Premium Kabuli Chana (Big Size)
- 200 g Hydroponic Sweet Bell Pepper (Cocktail)
- 1 kg Tata Salt (Vacuum Evaporated Iodised)
- 50 g Zoff Premium Indian Bay Leaf
- 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
- 200 ml Japanese Choice Gluten Free Soy Sauce
Instructions
- 1. In a 3-quart microwave-safe casserole dish, combine 1 cup of cooked lentils, 3/4 cup diced carrots, 1/2 cup diced celery, and 1/2 cup diced onion.
- 2. Add 1 minced clove of garlic and stir the mixture. Cover loosely and microwave on High for 4 minutes. Stir, cover again, and microwave for an additional 3 to 4 minutes.
- 3. Stir in 2 cups of hot water, 1 diced tomato with its juices, 1/2 cup sliced mushrooms, 1 tsp salt, 1/4 tsp pepper, 1 tsp, 1 tsp gluten-free Worcestershire sauce, 1 bay leaf, and 2 tbsp chopped parsley.
- 4. Cover tightly and microwave on High, stirring every 6 minutes, until the vegetables are tender, about 24 to 28 minutes. Remove the bay leaf.
- 5. Stir in an additional 1 cup of hot water. Cover tightly and microwave on High until the soup is bubbly, about 3 to 5 minutes. Serve hot.