For those of you who don’t know my husband is a celiac and that means we try to each very little food with gluten in it. Why? Because gluten makes him sick and sure there are gluten free alternatives that I can make for him (and do when I’m craving pasta) but that’s double the cooking. So instead, we eat less food with gluten in it. Strangely enough it doesn’t even phase me anymore. We’ve gotten used to it.
There are a few problems though. The first is that it’s very easy to get sick of brown rice and potatoes as your starchy vegetable. The second is that it’s almost impossible to buy soups at the store. And I love soup when it’s rainy and it seems like it’s been raining a lot here. So I wanted soup and I didn’t want to have to deal with anymore potatoes or rice based meals.
Then I got lucky and one of the mothers at Oldest’s swim practice mentioned a recipe that she had made the night before for lentil soup. She said it was cheap, it was yummy, and in a full house she still had enough leftovers for a second night’s dinners.
So I got the recipe from her and realized oh yeah, lentils are my new favorite dinner food. Because my family loved this soup (and yes we have leftovers as well) I’m going to pass the recipe on to you as well.
1 family sized can of chicken stock
1.5 cups of lentils
1 cup of brown rice
1 cup of spinach (I used frozen)
1 cup of diced peppers and onions (once again I used frozen)
1 clove of garlic
1 lb of Italian sausage (this could be optional)
1 lb of shredded chicken breasts (once again optional– I added this in because I had some leftover baked chicken)
Cut the sausage up into bite sized pieces.
Shred chicken into bite sized pieces
Separate garlic clove into smaller bulbs, smash with the flat side of a knife and then chop.
Then empty can of chicken stock and an equal amount of water into a crock pot then add everything else along with it. Turn the crock pot on high for 6 hours and walk away while you wait for yummy lentil soup to cook.
Six hours later, enjoy your soup.