I was going through my recipe stash from Eons ago looking for a recipe for a friend of mine...  It involved going into the really old recipe box that I started when I was still in high school many many - well - many years ago!  This was quite a trip as I have little need for most of what is in there now - being that I am gluten free... 

Or so I thought!

A treasure of memories from my mom, who passed away several years ago!  Some, still in her writing on napkins, and slips of paper...  Recipes that I gathered from family members long since gone and friends long departed from my current life.  And there it was!  The recipe I had gathered from a good friend years ago.  I am committed to trying to make it gluten free as it was amazing!  I am so glad that I did not do what I was going to and throw the whole lot of stuff out!

More digging revealed the recipe I am going to share with you today!  Spicy Lentil Soup!

I love the humble lentil.  Cheap, nutritious, hearty and totally satisfying!  

So here it is:  A Recipe from a Long Time Ago... who originally wrote it???  Hard to say but I will credit my mom!

Spicy Lentil Stew

Lentils cook pretty quickly and produce a creamy stew!  This one has a Turkish influence with the spices...

2 tsp oil for sauteing
2 onions chopped fine
2 carrots chopped 
2 stalks celery chopped
2 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne
2 Tbsp buckwheat flour
approx 7 cups of low fat chicken broth
1 1/2 c dried lentils (I used french but you can also use red)
1 tin tomato paste
2 bay leaves
1 can evaporated milk
salt and pepper to taste
Bacon Bits (optional)

In a large cast iron dutch oven, heat oil over med high heat.  Add onions, carrots, celery and saute until softened.
Add spices and flour - cook for one min or until very fragrant

Add broth, lentils, tomato paste, and bay leaves

Cover and bring to a boil. Stir occasionally, reduce heat and simmer for about 2 hours.

When the lentils are soft:

Pour half the soup into a blender and puree until smooth.  Return to Dutch Oven and stir in Milk.  Simmer for 5 min,

Add salt and pepper to taste.

Our favourite garnish to this soup is bacon bits!