Gluten Free Italian Lentil Soup

From – Lois Nime

Ingredients:

1 lb. bag of lentils

Carrots and celery Optional (quantity dependent on your likes/dislikes)

1 16 oz. can of tomato sauce

Olive oil

2-3 bay leaves

1 gluten free bouillion cube

Method:

Pour lentils into strainer and wash. Drizzle olive oil into bottom of large saucepan and add bay leaves.

Add lentils and cut carrots and celery into small pieces into pan. Put in tomato sauce and bouillion cube and then add enough water to just cover lentils.

Stir frequently and add more water as needed.

I like to just add enough water to keep a thicker consistency, put into small containers and freeze or refrigerate and heat in microwave as needed.

You can also add more liquid for a soupier consistency, cook pasta, drain and add to the lentil mixture for a different type of soup.