Rosemary Lentil Vegetable Soup

A savory herbed vegan lentil-vegetable soup. If you include the jalapeno pepper, it has a nice spicy kick - Leave it out if you want a milder soup. Great for cold winter days.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 2  medium onions, diced
• 6  garlic cloves, minced
• 1⁄4 cup olive oil
• 1 1⁄2 tablespoons fresh rosemary, finely minced
• 2  cups dry green lentils
• 7  cups water
• 3  gluten-free vegetable bouillon cubes
• 4  large carrots, diced
• 4  stalks celery, diced
• 1  small parsnip, peeled and diced
• 4  bay leaves
• 2  teaspoons ground black pepper
• 1  teaspoon oregano
• 1⁄2 teaspoon thyme
• 2  cups frozen spinach or 3  cups  shredded fresh spinach
•  salt, to taste

• Optional

• 1  jalapeno pepper, chopped finely (including seeds) (optional)

Directions

1. Heat oil over medium-high flame in large pot.
2. When the oil is heated, add onions and saute until translucent.
3. Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
4. Add remaining ingredients, except for spinach.
5. Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
6. Add spinach and cook for 5 more minutes.
7. Adjust salt to taste.
8. Allow to sit for 15 minutes before serving.