Lentil and Vegetable Soup with Gluten-Free Bread
If you’re in the mood for a hearty lentil and vegetable soup with some
gluten-free bread on the side, you won’t be disappointed with this healthy and
gluten-free recipe. It is a suitable option for anyone who is health conscious
and wants a satiating meal free from gluten. Whether you are celiac, gluten
sensitive, or simply wish to have a wholesome meal without any gluten, this
dish is what you need.
This lentil soup is simply bursting with lentils, full of vegetables,
served with warm dip-able gluten-free bread, and is deliciously satisfying!
This is a great option for anyone residing in the USA, UK, Canada, Europe or
any other place where a gluten-free way of life is quite common.
Let’s get into the details of this interesting, healthy, and delicious
dish!
Ingredients (Serves 6)
For the Soup:
· 1 ½ cups dried lentils (rinsed and drained)
· 2 tablespoons olive oil
· 1 large onion (chopped)
· 3 garlic cloves (minced)
· 2 medium carrots (peeled and diced)
· 2 slices of celery (diced)
· 1 small zucchini (diced)
· 1 can (14.5 oz) diced tomatoes (not necessary but recommended)
· 6 cups any gluten-free vegetable stock
· 1 bay leaf
· 1 teaspoon ground cumin
· 1 teaspoon sweet smoked paprika
· 1 teaspoon ground turmeric
· 1 teaspoon ground thyme
· Salt and pepper to taste
· 1 tablespoon apple cider vinegar (a splash can help a lot here)
· 2 cups fresh spinach or kale (so that it has some greens)
· Fresh parsley (to top off the dish)
Lentil and Vegetable Soup with Gluten-Free Bread
In order to bake some gluten-free bread:
· A mix of 3 cups gluten-free flour (Ensure it has xanthan gum as one of the ingredients.)
· 1 active dry yeast (2 ¼ teaspoons) of a packet
· 1 spoon of sugar
· Warm water of 1 and a half cups
· 2 sparkling tablespoons of oil olive
· 1 teaspoon salt
Preparation
Step 1: Prepare the Gluten-Free Bread
- Activate
the yeast:
In a small bowl, combine the warm water (approx. 110°F/45°C) and
add the sugar and the yeast. Mix well and let it sit for
5-10 minutes or until bubbles appear on the mixture.
- Mix
the dough:
In a large bowl, add the gluten-free flour, salt, and olive
oil. Then pour in the yeast mixture that has been set aside and mix
everything together. The result is a soft and sticky edible substance.
- Let
it rise:
Using a clean kitchen towel, cover the dough and place it in a warm place,
free from any drafts. Keep it for 45-60 minutes or until the dough doubles
in size.
- Preheat
the oven:
Set the oven temperature to 375°F (190°C). Prepare a loaf pan or
baking sheet by lightly greasing it.
- Shape
and bake:
After waiting for the dough to rise, remove it and place it in the loaf
pan, or you can shape them into small rolls if you prefer. Bake in the
already hot oven for 30-35 minutes or until golden brown on top and
a toothpick inserted into the bread comes out dry. After baking, allow the
bread to cool down on a rack and then slice.
Step 2: Make the Lentil and Vegetable Soup
- Sauté
the vegetables: Add 2 tablespoons of olive oil into a large pot and place
it on the burner set to medium heat. Once the oil is hot enough, toss in
the onions, carrots, and celery and cook for
approximately 5-7 minutes or until the vegetables are tender and
the onions are transparent.
- Sprinkle
the garlic and spices: Along with the garlic, add the cumin, paprika, turmeric, and
thyme. Cook for another 1-2 minutes until the spice mixture is
fragrant.
- Combine
with broth and lentils: Pour into the pot washed lentils, gluten-free vegetable
stock, and bay leaf. Combine all things and wait until the content
boils.
- Cook: When the soup is boiling,
lower the flame, put a lid on the pot, and cook the soup for about 25-30
minutes, or until the lentils are soft.
- Incorporate
tomato and zucchini: Incorporate the canned chopped tomatoes (optional) and the zucchini.
Let it cook for a further period of 10 minutes, or until the
zucchini is tender.
- Make
the soup more flavorful and add leaves: Make sure to taste the soup before adding any
salt or pepper, or both, to it. In case of adding spinach or kale, please
add it 5 minutes before the soup is completely cooked for it to only
slightly wilt.
- Final
Touch: Add
1 tablespoon of apple cider vinegar for brightness and tartness
right before serving the soup. Prior to serving the soup into bowls,
ensure the bay leaf is removed.
Offer Some Suggestions on How to Serve the
Meal
Tuck into a bowl of this lentil and vegetable soup, and you’ll find it
so satisfying enough; however, it comes out best when complemented with gluten-free
bread that has just been brought from the oven. Place a slice of the bread
in each bow for dipping, as well as spooning the soup and topping it with
chopped parsley for some color and freshness.
Nutritional Information (Per Serving Included
Gluten-Free Bread)
· Calories: 390
· Protein: 15g
· Carbohydrate: 65g
· Fat: 8g
· Fiber: 18g
· Sugars: 5g
This soup is not only free of gluten but is also loaded with fiber and
plant protein, which will fill you and nourish you deeply. The lentils and
other vegetables give a healthy mix of vitamins, minerals, and antioxidants,
while the lentil soup is complemented with gluten-free bread for additional
warmth and taste.
Things that Make People Fond of the Lentil and
Vegetable Soup with Gluten-Free Bread
1. Gluten-Free and Celiac-Safe
This dish contains absolutely no gluten, hence safe for people suffering
from celiac disease or gluten intolerance. Also, to bake the bread that will be
used for serving, no one has to be concerned about modifying the recipe for a
gluten-rich bread or any other type.
2. Very Healthy Meal
Also, lentils are the superfood that contains protein, fiber, iron, and
folate, among other nutrients. Along with vegetables like carrot, celery, and
organic spinach, this soup is an all-round healthy soup mix. Moreover, the
gluten-free bread adds healthy carbs as well without interfering with the diet
restrictions.
3. Satisfying and Comforting
The bread and soup combination is just the best comfort food ever.
Regardless, it can be a warm, cloudy winter season or just wanting something
warm and thick to eat; this meal will be able to fill you completely but still
leave you warm and satisfied.
4. Simple to Make
Simple cook soup and cook bread even for the beginning-level cooks.
Making the lentils does not take much effort, and anybody can easily make the
gluten-free bread within about 4 steps. It is a great recipe for making food in
advance and storing it or a busy weeknight evening meal.
5. Ideal for Meal Planning and Preparation
The recipe lends itself well for preparation in bulk. The soup lasts in the refrigerator for a period of 4-5 days and for 3 months in the freezer. The gluten-free bread can be made beforehand and kept safe in a tight-woven container for 3 days maximum or can be kept in a freezer and as needed.
6. Acceptable in All Corners of the World
From the land of milk and honey, the United States, to the queen’s
territory, the United Kingdom, as well as Canada and the rest of Europe it is
the lentil soup recipe that has all these countries integrated thanks to the
appropriateness of this dish to almost any diet. Gluten-free or just wanting a
clean plant-based gut, this is one diet-friendly dish that every food lover
will appreciate.
Guide to Making Healthy Lentil and Vegetable Soup with Bread That Is Gluten-Free Bread
Wash your lentils: You must always wash the lentils in cold water before cooking. This not
only cleans away any surface dirt but also prevents the soup from getting too
grainy.
Opt for Fresh Produce: It’s ok to use frozen vegetables in an emergency; however, vegetables
like carrots, celery, and zucchini are best used in soups because they add
flavor and texture.
Use the Right Cooking Time so that the Lentils are not Soft: Pay attention to the cooking time because
overcooked lentils turn to porridge. Start checking for cooked lentils after 25
minutes.
Look for Gluten-Free Flour: If making bread, then it’s usually more likely than not that a
good-quality Xanthum gum containing a gluten-free flour blend will ensure the
making of the bread meat.
Conclusion: A Delectable Yet Nutritious Meal
without Gluten
The lentil and vegetable soup with gluten-free bread is an ideal meal;
it is filling, nutritious, gluten-free, and simple to prepare. It is a healing
soup made of lentils and vegetables cooked in tasty broth along with a cake of
gluten-free bread, which can be served on any occasion.
Whether you are giving this meal to your family or savoring it at lunch,
it supplies adequate protein, dietary fiber, and micronutrients, which bring
fullness and satisfaction. As well, it is a kind of recipe that is helpful to
many audiences, particularly to those who cannot take gluten in the US, UK,
Canada, Europe, or anywhere else in the globe.
Relish this appetizing soup and bread for the gluten-intolerant, and
remember to spread the love and warmth to other people!