Rosemary Lentil Vegetable Soup

Name: Rosemary Lentil Vegetable Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10 serving(s)
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)

Submitted by Whats Cooking

"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."

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photo by Whats Cooking

Ready In:: 1hr 10mins
Ingredients:: 17
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

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 (1-2 minutes).
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.

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Reviews

Hubby made this and we loved it! Will definitely be making it again!

Mary Elizabeth P.
I made this and my husband and I both loved it. It was enough for 2 dinners and 2 lunches each.

tdargent

RECIPE SUBMITTED BY

Whats Cooking

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.

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