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.
Steps
Heat oil over medium-high flame in large pot.
When the oil is heated , add onions and saute until translucent.
Add garlic and rosemary , and cook until they fragrance the oil.
Add remaining ingredients , except for spinach.
Bring to a boil , then cover and reduce heat to low.
Simmer for 45 minutes , stirring occasionally.
Add spinach and cook for 5 more minutes.
Adjust salt to taste.
Allow to sit for 15 minutes before serving.
Ingredients
onions, garlic cloves, olive oil, fresh rosemary, dry green lentils, water, gluten-free vegetable bouillon cubes, carrots, celery, parsnip, bay leaves, ground black pepper, oregano, thyme, frozen spinach, salt, jalapeno pepper