RECIPES

We are gluten free so all recipes will be gluten free!
Coming soon will be recipes for:
Gluten Free English Muffins
Gluten Free Baked Donuts
Gluten Free Gingersnaps
Gluten Free Soups
Gluten Free Pasta Dishes and other tasty recipes!

Today's recipe is a gluten free, hearty soup with a little kick to keep us warmed up on these cooler days! Although I like soup almost anytime of year! You can use any type of hot peppers you like in this recipe, but my favorites are a couple of big anchos or two or three jalapenos.

Curry Lentil Vegetable Soup

This recipe is about six servings comfortably or eight with a couple other offerings like salad and bread (gluten free of course!)

Chop Small (1/4 to 1/2 inch pieces)

4 large carrots

1 medium yellow onion

1 large stalk of celery

2 hot peppers (I like ancho or jalapeno)

1/2 medium sized butternut squash

2 cloves garlic (chop real small)

Saute for 5-10 minutes in 2-3 tablespoons butter or olive oil

Add 6-7 cups water

Stir In 

2 teaspoons veg. broth powder

(I like rapunzel brand organic veg. broth powder)

2 teaspoons curry powder

1/4 teaspoon cayenne powder

can use more if you want it hotter, but add it after tasting

salt and pepper can be added after cooking

(Legumes cook better when not cooked in salted water and the broth powder has some already in it)

Now Add:

1/2 cup red lentils

1/2 cup +2 tablespoons brown lentils

1/4 cup brown rice (long grain basmati is nice) 

Oh, and I almost forgot Something tomato!

You can use 1 or 2  small to medium fresh diced tomatoes

or 1 teaspoon tomato paste 

or 1/2 a can diced or stewed tomatoes

( just not too much tomato as this isn't really supposed to be the dominant flavor of the soup but it adds a subtle depth of flavor)

Cover and simmer low for about an hour to an hour and a half or until lentils, rice, and vegies are tender, stirring often.  

ENJOY!