Rosemary Lentil Vegetable Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
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. 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 |
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.
|
|