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: [‘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’]
Quantity of 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)”]
Number of Servings: 10
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 (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.’]