Ingredients
- 1 pound dried lentils I used multi-color
- 1 Tbs. olive oil
- 2 stalks celery diced
- ¼ cup red onion diced
- 2 scallions diced
- 3 carrots diced
- 64 ounces vegetable broth
- 12 ounces gluten free beer I used Coors® Peak or equal amount vegetable broth
- 2 cans of fire roasted tomatoes or 2 large tomatoes cubed
- 2 cups fresh baby spinach
- 3 sprigs fresh thyme leaves
- 1 sprig fresh rosemary leaves
- Salt and pepper to taste
Instructions
- Place lentils in a large pot and cover with water, adding an extra one inch of water above the lentil water line. Boil for 10-15 minutes, or until lentils are tender. Drain and rinse well.
- Wash the pot and return to the stove. Over medium-high heat, sauté celery, onion, scallions and carrots in oil until the onions are translucent and fragrant.
- Add vegetable broth, gluten free beer, cooked lentils, tomatoes, spinach and herbs. Cover and bring to a boil, then reduce to a simmer and uncover the pot, cooking until all the vegetables are softened.
- Serve warm in acorn squash soup bowls.
- *Thanks to Coors® Peak for sponsoring this post. I only work with companies and products that I love and recommend. Read my disclosure policy here.
Notes
Coors Peak is sadly no longer available. Other Coors products are NOT gluten free. Check this article for my recommendations for other naturally gluten free beers.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.