Gluten-Free Red Lentil Soup with Balsamic Drizzle
Published Jan 19, 2024
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Warm, comforting, and bursting with flavors, this Gluten-Free Red Lentil Soup with Balsamic Drizzle is a delightful dish that caters to both a gluten-free diet and a Kosher one. Packed with nutritious red lentils, aromatic spices, and a touch of elegance from De La Rosa olive oil and balsamic products, this recipe is perfect for comforting and warming up on chilly days.
The main protein in this soup are the red lentils and they have many health benefits to them. Red lentils are full of fiber which most Americans are lacking in their diets. Not only do red lentils boost your fiber intake but they also do a great job lowering cholesterol and blood sugar levels. Plus, they are all about keeping your gut and heart healthy.
The symphony of flavors in this recipe come from the De La Rosa products. The De La Rosa Olive Oil has a rich taste and can be used and many other recipes. A staple in most kitchens, De La Rosa’s White Balsamic Vinegar provides a tangy and crisp flavor that elevates any dish. And what is the star of this recipe is the De La Rosa Balsamic Glaze that is drizzled on top of the soup. This balsamic glaze has a balance of sweetness and acidity that enhances the taste of this dish.
Elevate your soup experience with the rich flavors of this Gluten-Free Red Lentil Soup. Warm your soul with each spoonful and savor the balance of spices and the delightful balsamic drizzle that adds a gourmet touch to this comforting dish.
Get more soup recipes here.
Gluten-Free Kosher Red Lentil Soup with Balsamic Drizzle
Ingredients
- 1 tablespoon De La Rosa olive oil
- 1 large onion, , finely chopped
- 2 carrots, , peeled and diced
- 2 celery stalks, , diced
- 3 cloves garlic, , minced
- 1 cup red lentils, , rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, (adjust to taste)
- 6 cups vegetable broth, (gluten-free and kosher-certified)
- 2 cups tomatoes, ,diced
- Kosher salt and pepper to taste
- 2 tablespoons De La Rosa White Balsamic Vinegar
- Fresh parsley, , chopped (for garnish)
- De La Rosa Balsamic Glaze, (for drizzling)
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and sauté another 30 seconds, stirring. Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices.
- Add the rinsed red lentils, vegetable broth, and diced tomatoes (with their juices) to the pot. Stir well. Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for about 20-25 minutes or until the lentils are tender. Season the soup with salt and pepper to taste. Adjust the seasoning if necessary.
- For a smoother consistency, you can use an immersion blender to partially blend the soup. Leave some lentils and vegetables for texture. Stir in 2 tablespoons of De La Rosa White Balsamic Vinegar just before serving.
- Ladle the soup into bowls. Garnish with chopped fresh parsley and drizzle each serving with De La Rosa Balsamic Glaze.
- Enjoy with your favorite gluten-free bread or crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
