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Gluten-free Friday: Lentil, potato and rosemary soup

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Put on a pot of this soup!

Warming and hearty, this Gluten-free Friday soup is perfect on a chilly day. Lentils add protein to the dish, and the fresh rosemary adds fragrant flavor.

Gluten-free Friday: Lentil, potato, and rosemary soup

This Gluten-free Friday recipe for lentil, potato and rosemary soup will help you put together a filling, warming meal on a chilly day. This soup is hearty thanks in part to the potatoes but also to the lentils, which add protein. The fresh rosemary adds an aromatic touch to the soup.

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Lentil, potato and rosemary soup recipe

Serves 4

Ingredients:

  • 1 cup brown lentils
  • 2 tablespoons olive oil
  • 1/4 cup diced white onion
  • 1/4 cup diced carrot
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 3 cups gluten-free, low-sodium vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 3/4 pound new potatoes, large diced
  • 1/4 teaspoon salt (more as needed)
  • 1/4 teaspoon ground black pepper (more as needed)
  • 1/4 teaspoon red pepper flakes
  • Sour cream as garnish

Directions:

  1. Rinse the dried lentils and pick out any debris. Set them aside.
  2. Add the olive oil to a large stockpot over medium heat. When hot, add the onions and cook, stirring. After about 2 minutes, add the carrot and celery. Cook for a few more minutes and add the garlic. Cook, stirring, for another minute or so.
  3. Add the vegetable broth, rosemary, potatoes, lentils, salt, pepper and red pepper flakes to the pot. Bring the mixture to a boil.
  4. Reduce the heat to simmer and partially cover the pot with a lid. Cook for 20-30 minutes, or until the potatoes and lentils are tender.
  5. You may need to add water to the mixture during your cooking time. Stir in about 1/2 cup water at a time until the ingredients are covered. You may also need to add more seasoning to the mixture depending on how much water you add.
  6. Serve hot in individual bowls with a dollop of sour cream.

Sit down to a satisfying soup!

More Gluten-free Friday recipes

Cheesy polenta squares
Crustless quiche with red peppers and broccoli
Taco salad bowls with ranch dressing

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