Tuesday, June 7, 2011

My love affair with the legume


Ok, I'm not the biggest fans of legumes. Let's face it, they give you gas, they're not overly tasty unless doused with oil and seasoning, and god forbid you find rotting beans in the refrigerator. That counts for many moments where I've had to hold my nose, and breath.

But, this uber-tasty, hearty Lentil soup will make you love your legumes. In fact, you'll simply fall in love with them.

This Italian Lentil soup (called "Lenticcia") is everything a good winter soup should be - hearty, healthy, filling, and extremely flavoursome (not to mention, soooooooo easy to cook!). If you team it with gluten-free macaroni pasta or boiled rice, it's a complete meal.

I gave this recipe to a friend of mine about six years ago, and she tells me that her and hubby love it so much, that she makes it every week in winter!

Oh, don't forget to soak the lentils the night before.


500g packet of green or brown lentils (soaked in water the night before)
2 potatoes
2 carrots
2 stalks of celery
1/2 medium onion
1/4 can peeled tomatoes
olive oil
2 x small gluten-free chicken stock cubes or 1 large (Massel are gf)
Gluten free macaroni pasta or rice
salt and pepper


Strain your soaked lentils in a large colander and rinse thoroughly. Put them in a large pot, then fill the pot with water so it's 3/4 full (make sure the water covers the lentils more than enough).

Put the pot on high heat and while it's heating, chop all your vegetables (chop your veggies in large chunks), chop the celery and onion smaller and throw it all in.

Add about three peeled tomatoes, chop them up a little first.

Add about two tablespoons of olive oil, crumble in the chicken stock cubes, then add a good pinch of salt and a sprinkle of pepper.

Bring the soup to the boil, then reduce to a rolling boil and cook for 1.5 hours.

After about 20-30 mins, check for flavour and add more seasoning if necessary.

About 10-15 minutes before cooking time has ended, boil some macaroni pasta or rice and mix into each serve.

Finally, if you can eat dairy, a devine finishing touch is a sprinkling of freshly grated parmesan cheese. I'm not so lucky, but this soup is so good, I'm perfectly happy without it.

Also freezes well.

Enjoy! x

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