Curried Lentil Soup w/Chicken Meatballs - Gluten Free and Organic - Bianca The Foodie Cooks

One of the most Important things that I try to do when cooking these days is to make healthy, organic, and satisfyingly delicious meals that can be prepared easily and in a timely manner.

This is a delicious lentil soup made with wonderful ingredients, and the prep time is minimal.

I use organic basil, organic lentils organic vegetable broth. In addition, I added gourmet chicken meatballs found in Trader Joe's in the deli section, they are gluten-free.

All my spices are from Penzey's Spices! not only can you order from them online, but check to see if they have a store near you. It is a wonderful experience to go to their stores. Penzey's Store Locations.

• 1 pound out organic lentils (I get mine from Whole Foods)
• 2 quarts of organic vegetable broth (I get mine from Trader Joe's)
• 2 medium onions chopped
• 2 medium carrots chopped
• 4 garlic cloves minced (I use Penzey's Minced Garlic, it is a wonderful alternative to fresh and imparts the sweetness of garlic without being pungent!)
• 2 tablespoons of Pensey's Garam Masala (it is salt free)
• Penzey's Sunny Spain Salt Free Seasoning to taste (I use this liberally, be brave and indulge it's SALT FREE, and packed w/flavor)
• extra-virgin olive oil

In a heated Dutch oven pour the olive oil and when it is hot, sauté the onions, carrots, and minced garlic until translucent. Add the garam masala, and the Sunny Spain, and "cook" the spices for a couple of minutes while stirring. Add the two quarts of vegetable broth, the lentils and stir. Bring to a boil, cover and reduce to a low heat. Cook for 45 min.

Using either a blender, or food processor, process the soup to a creamy consistency. Taste and adjust seasoning. (You might opt at this point to add a little bit of salt. I use kosher salt, but very little of it, perhaps 1 teaspoon or less to this huge pot).

Serving: when serving this wonderful lentil soup I add Trader Joe's Gourmet Chicken Meatballs (Sun Dried Tomato, Basil and Provolone.) However, if I want to keep it as a vegetarian dish, all I add before I serve it, is fresh basil which I chiffonade. I also add a tablespoon of grated Parmigiano Reggiano.