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