Lentil soup – gluten-free...if you pay attention

Do you love lentil soup as much as we do? We make it regularly – warming, filling and full of flavor. Here are a few important tips to keep it safe for people with coeliac disease:

Always check lentils before cooking:
Lentils often grow alongside cereals (like wheat), so stray grains may end up in the package.

Choose a brand with clear gluten-free labeling:
Always double-check the packaging.

Pay attention to stock cubes too:
Some contain gluten – for example, the vegetable stock cubes by Alnatura are clearly marked gluten-free.

 Ingredients (serves 4):

• 1 red onion
• 300 g lentils (certified gluten-free)
• 40 g butter
• 1 bunch soup vegetables (e.g. 200 g carrots, 150 g celeriac, 150 g leek)
• A bit of bacon
• 300 g waxy potatoes
• 4 gluten-free Vienna sausages
• 1.5 l water + gluten-free vegetable stock

Spices to taste:

• 1 bay leaf
• Mustard
• Cumin
• Pepper
• Salt
• Paprika
• Allspice
• Turmeric
• A splash of balsamic glaze to finish

Method

1. Sauté onions and bacon in butter or oil.
2. Soak the lentils for 25 minutes if needed.
3. Dice all vegetables and potatoes.
4. Add everything to the pot along with the broth and spices.
5. Simmer for 25 minutes.
6. Slice the sausages and warm them in the soup.
7. Finish with a splash of balsamic glaze.

Enjoy your meal!