Gluten-Free Lentil And Vegetable Soup Recipe

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

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 400 g 3 X Cooked Lentils 400 G - Bionsan
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 400G Italianavera Chopped Tomatoes, 400G
• - Cooks & Co Sliced Mushrooms
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Tata Salt
• 25G Fillippone Italian Organic Bay Leaves, 25G
• 140G Greenfields Mixed Herbs, 140G
• 250 ml Balsamic Vinegar Honey 250Ml

Instructions

1. 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. 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. 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 mixed herbs, 1 tbsp balsamic vinegar, 1 bay leaf, and 2 tbsp chopped parsley.
4. 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. 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.