Lentil Soup

Love making a batch of Lentil Soup on a cold day! This one is full of veggies and makes enough to freeze some for another day. I use brown lentils in this version ( see  Red Lentil Soup) 

Lentil Soup                                                    

1 pound brown lentils

1/4 c olive oil

2 onions, diced

3 cloves minced garlic

4 stalks celery, diced

4 carrots, diced

1 tsp dried thyme

1 tsp cumin

2 quarts gluten free chicken stock

4 cups water

1/4/ cup tomato paste

1 lb baby spinach

Salt/pepper to taste

1 tablespoon balsamic vinegar

Grated or shredded Parmesan cheese

Cooked brown rice or gluten free elbow pasta(optional)

Rinse lentils with water, set aside. In a soup pot, sauté onions and garlic in olive oil until tender. Add carrots, celery, cumin and thyme, sauté another 5 minutes. Add chicken stock, water, tomato paste, lentils and spinach. Simmer uncovered for an hour. Add pepper and salt, if needed. Turn off heat and add balsamic vinegar. 

Can be eaten as is, or with rice or gluten free elbow pasta. Sprinkle with parmesan cheese. 

Gluten Free Lobster Mac and Cheese

Valentine's Day is coming up and I have the perfect meal for your romantic evening-Lobster Mac and Cheese!  Imagine creamy, cheesy mac and cheese and then add sweet lobster pieces! The first time I tasted this was at a restaurant that had a gluten free version on its menu. Sadly, this restaurant has since closed. But this make at home version is simple and delicious!

Lobster can be expensive. I used Trader Joe's frozen Langostino Tails, which isn't actually lobster, it looks like shrimp, and it tastes like lobster. It's both budget friendly and easy to use, just defrost. 

Lobster Mac and Cheese

1 lb gluten free elbow or shell pasta

1 quart milk, room temperature

1 stick (8 tbsp.)unsalted butter-6 for sauce, 2 for topping

1/2 cup gluten free flour 

4 cups shredded Gruyere cheese

2 cups shredded extra sharp Cheddar

1/2 tsp dry mustard

12 ounces cooked lobster meat (or more!)

Salt/pepper to taste

1 cup gluten free bread crumbs

Preheat oven to 375 degrees F. Prepare a 10 x 13 baking dish.

Cook pasta until al dente, drain put back into the pot.

Melt 6 tablespoons butter in saucepan, add the flour and stir with a whisk for about 2 minutes, use low heat you don't want it to burn. Slowly add the milk, stirring continuously until the mixture is thick and smooth. Remove from heat and add cheeses, dry mustard, salt and pepper. Pour into the cooked pasta, add lobster, and mix well. Spoon into an 11x13 baking dish. Melt remaining 2 tbsp butter, mix with the breadcrumbs. Sprinkle on top. Bake for about 30 minutes or until the top has browned.

This is perfect with a mixed green salad and a glass of Chardonnay for your stay-at-home Valentine's Day dinner!