1. Can celiacs eat lentil soup?

Yes, absolutely! Lentils are naturally gluten-free. As long as you ensure all other ingredients in the soup, like your vegetable broth, are certified gluten-free, this is a perfectly safe and wonderfully nutritious meal for someone with Celiac disease.

2. What are the common mistakes in making lentil soup?

The most common mistakes are undercooking the lentils, which leaves them hard, and not seasoning the soup enough at the end. Lentils soak up a lot of flavor, so it's important to taste and adjust with salt, pepper, and an acid like the red wine vinegar right before serving to make the flavors pop.

3. Why does my stomach hurt after eating lentil soup?

Lentils are very high in fiber, which is fantastic for digestion but can sometimes cause gas or bloating if your body isn't used to it. Rinsing the lentils well before cooking can help. Also, starting with smaller portions can allow your digestive system to adjust to the increased fiber intake.

5-Step Creamy Gluten-Free Lentil Soup (The Best!)

Description

A hearty, healthy, and surprisingly creamy Gluten-Free Lentil Soup! This easy one-pot meal is packed with vegetables and has a rich, luxurious texture without any dairy, thanks to a simple blending trick.

Ingredients

Scale

1/4 cup olive oil, divided

1 medium onion, diced

3 celery stalks, diced

2 carrots, diced

3 garlic cloves, minced

3 small yukon gold potatoes, diced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon smoked paprika

1 (15 oz.) can diced fire roasted tomatoes

4 cups vegetable broth

2 bay leaves

2 cups water

1 1/4 cup French green or brown lentils, rinsed

2 Tablespoons red wine vinegar

1/4 cup finely chopped parsley

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Instructions

1. Heat 1 tablespoon olive oil in a large soup pan over medium heat. Add the onion, carrot, celery, garlic, salt and pepper and cook until soft, about 5 minutes.

2. Add the potatoes, thyme, oregano, and paprika. Cook for another 5 minutes, stirring.

3. Add the tomatoes, broth, bay leaves, water, and rinsed lentils. Bring to a boil, then reduce heat and simmer for 45 minutes until lentils are tender.

4. Remove the bay leaves. Carefully transfer about 3 cups of the soup to a blender along with the remaining 3 tablespoons of olive oil. Puree until creamy and smooth.

5. Return the pureed mixture to the pot. Stir in the red wine vinegar and fresh parsley.

6. Stir to combine, taste, and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

Rinse Your Lentils: Always rinse lentils in a fine-mesh strainer under cool water to remove any dust or debris before cooking.

Creamy Texture Secret: Blending about a third of the soup is the key to achieving a creamy texture without adding any dairy.

Don’t Skip the Vinegar: The final splash of red wine vinegar brightens all the flavors and is essential for the best taste.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup, Main Course
Method: Simmering
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 323
Sugar: 5g
Sodium: 657mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 15g
Protein: 13g
Cholesterol: 0mg