Lentil and Vegetable Soup

This is the weeknight pot that keeps a gluten-free kitchen honest: brown lentils, whatever vegetables the drawer offers, and a broth that tastes like it simmered longer than it did. It freezes beautifully and costs almost nothing.

Yield: Serves 6 · Time: 50 min

Ingredients

• 2 tbsp olive oil
• 1 onion, 2 carrots, 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 1/2 cups (300 g) dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups gluten-free vegetable or chicken broth
• 2 big handfuls chopped kale or spinach
• Salt, pepper, and red wine vinegar to finish

Directions

1. Sweat the onion, carrot, and celery in oil until soft, about 8 minutes; add garlic and spices for 1 minute.
2. Add lentils, tomatoes, and broth; simmer 30–35 minutes until the lentils are tender.
3. Stir in the greens for the last 3 minutes.
4. Season with salt, pepper, and a splash of vinegar to brighten.

Pro tip: Broth is a classic hidden-gluten spot — check for a gluten-free label on the carton or bouillon.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Soups & Salads, or explore our gluten-free breakfast recipe database and hot cereal guide.