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

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.

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