Rosemary Lentil Vegetable Soup

• 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)

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.

onions, garlic, olive oil, fresh rosemary, green lentils, water, vegetable bouillon cubes, carrots, stalks celery, parsnip, bay leaves, ground black pepper, oregano, thyme, frozen spinach, salt, pepper

Taken from www.food.com/recipe/rosemary-lentil-vegetable-soup-201190 (may not work)