Gluten-Free Lentil and Rosemary Soup

This is one of my favourite winter recipes. It has a warming taste and at least two of your portions of veg! It is the easiest thing in the world to make and it’s perfect for freezing or taking to work for lunch. The sautéed garlic, onions and celery blends perfectly with the lentils too…delicious!

Ingredients:

  • Spinach
  • 400g of green lentils
  • 2 Onions
  • 3 Cloves of garlic
  • 300ml gluten-free vegetable stock
  • Fresh Rosemary
  • 4 stalks of celery
  • Salt and Pepper
  • 2 Bay Leaves

Method:
Allow the vegetable stock to start warming on the stove. While this is  warming up hallow fry the garlic, onions and celery and then transfer this into the vegetable stock. Add in the spinach, green lentils, fresh rosemary and bay leaves and season. Leave for 45 minutes to cook on a low heat and allow the flavours to infuse.

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