Lentil and Salmon Soup

Check out the latest post from Simply Gluten-Free! Carol Kicinski uses our new Hurst Family Harvest Old World Lentil Soup mix as the base for this delicious recipe.

Ingredients

1 bag Hurst Family Harvest Old World Lentil Soup Mix (now available at all Publix stores!)
2 tablespoons olive oil
1 cup chopped carrots (from 2 large or 4 small carrots)
1 cup chopped onion (from 1 small onion)
2 cloves garlic, minced
6 cups water
1 teaspoon kosher salt
½ teaspoon black pepper
12 ounces salmon fillets, skin off and broken into 1 inch chunks
4 dashes Tabasco sauce

Directions

Rinse and drain the lentils.

Heat oil in a large soup pan over medium-high heat. Add the chopped carrots and onions and cook until the onions start to soften, about 5 minutes. Add the garlic and cook for 30 seconds, stirring. Add the lentils, the flavor packet, 6 cups of water, salt and pepper and bring to a boil. Reduce heat, cover the pan and let simmer for 25 minutes or until the lentils are tender. Add the salmon and simmer with the pan uncovered for 4 – 5 minutes or until the salmon chunks just start to flake and are cooked through. Stir in the Tabasco sauce and check seasoning, add more salt, pepper and Tabasco if desired.

For complete post, visit the SGF website HERE.

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