Sequestration Meal #376

 

I'm avoiding the grocery store--I do that every December, pandemic or not--and so I am focused, again, on using what I've got. I found this recipe for red lentil soup at The Kitchn and decided it was the perfect way to use up my last cup of red lentils. (Red lentils, of course, cook up yellow.) 

It's a very simple recipe--just a mirepoix cooked in olive oil, to which one adds broth, lentils, and a bay leaf and simmers until soft, and then squeezes in a lemon. I garnished it with some scallions for color. But even though it was simple, it was delicious. I love lentil soup of almost all kinds anyhow!

Another thing that was interesting to me about this recipe is that it was free of all of the eight most common allergens--no soy, nuts, or gluten here (and obviously no eggs, milk, or fish of any sort). Just a warm bowl of thick soup--perhaps you could call it a stew--and perfect for winter. My whole meal wasn't allergen free, because I made some garlic toast to go with it, but if you wanted you could make that gluten free, too.