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  • Writer's pictureAmanda MacGregor

Lentil Vegetable Soup with Simple Mills' Almond Flour Crackers

Updated: Apr 15


Lentil Vegetable Soup with Simple Mills' Almond Flour Crackers - Amanda MacGregor - food allergy recipes
Food is so heavily connected to memory. - Alexandra Guarnaschelli

Joe loves telling me stories about his grandma Annie's cooking, especially about her meatballs and her soups. When we went on a soup-making kick, he was determined to recreate his grandma's lentil soup.


Being that he wasn't entirely sure of what was in it or didn't know the recipe, we decided to create our version of her lentil soup using some of our favorite ingredients, as well as flavors he remembers most from Grandma Annie's soup. Here is our take on this beloved memory.


Substitution: Lentils could lead to stomach discomfort for some people or you may be allergic. If you are one of those people, consider replacing the lentils with beans. Garbanzo beans, black, pinto, lima, and fava beans are all good alternatives for this recipe.


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Lentil Vegetable Soup with Simple Mills' Almond Flour Crackers

 

Ingredients:

  • 3 tablespoons olive oil

  • 1 medium yellow onion, chopped

  • 2 carrots, chopped

  • 2 stalks of celery, chopped

  • 1 cup green or red lentils

  • 1 bay leaf, dried or fresh

  • 5 cups cold water

  • 2 cups fresh spinach and/or kale (we used fresh, but frozen is an option)

  • ¾ cup green beans, cut to preferred length

  • 1 can of peas, rinsed

  • ½ teaspoon turmeric

  • 1 tablespoon Himalayan salt

  • ½ teaspoon black pepper

  • 1 box Simple Mills Almond Flour Crackers (optional) - we went with the Rosemary & Sea Salt flavor


Directions:

  1. In a large stockpot, heat 2 tablespoons of olive oil over medium-high heat. Add in the chopped onion and cook until translucent.

  2. Add the carrots, celery, and lentils to the onions. Stir until everything is coated with oil. Add in the bay leaf and 5 cups of water. Let it come to a boil before lowering the heat and letting simmer for about 30 minutes.

  3. After the mixture has simmered, add in the last tablespoon of olive oil, spinach/kale, green beans, peas, and seasonings. When the spinach/kale begins to wilt down, turn the heat to low and simmer for another 10 minutes. Discard the bay leaf.

  4. Serve hot in a bowl topped with Simple Mills Almond Flour Crackers.

  5. For leftovers, store in an airtight container in the refrigerator for up to 5 days. Just add some water or broth if needed when reheating.

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