Recipe

Rosemary Lentil Vegetable Soup Recipe


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Ingredients
  • 1 1/2 tbsps fresh rosemary, finely minced .
  • 1 small parsnip, peeled & sliced .
  • 2 c dry green lentils .
  • 4 stalks celery, sliced .
  • 2 tsps ground black pepper .
  • Optional .
  • salt, to taste .
  • 1/4 c olive oil .
  • 1/2 tsp thyme .
  • 4 bay leaves .
  • 1 jalapeno pepper, sliced finely (including seeds) (optional) .
  • 4 large carrots, sliced .
  • 2 c frozen spinach or 3 c shredded fresh spinach .
  • 3 gluten-free vegetable bouillon cubes .
  • 2 medium onions, sliced .
  • 1 tsp oregano .
  • 6 garlic cloves, minced .
  • 7 c water

Directions
  • Step #1 Heat oil over medium-high flame in large pot.
  • Step #2 When the oil is heated, add onions & saute until translucent.
  • Step #3 Add garlic & rosemary, & cook this until they fragrance the oil (1-2 mins).
  • Step #4 Add remaining ingredients, except for spinach.
  • Step #5 Bring to a boil, then cover & reduce heat to low.
  • Step #6 Simmer for 45 mins, stirring every once in awhile.
  • Step #7 Add spinach & cook for 5 more mins.
  • Step #8 Adjust salt to taste.
  • Step #9 Allow to sit for 15 mins before serving.
  • Enjoy the Rosemary Lentil Vegetable Soup recipe

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