Ingredients
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6 garlic cloves, minced
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1/4 cup olive oil
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1 1/2 tablespoons fresh rosemary, finely minced
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2 cups dry green lentils
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7 cups water
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3 gluten-free vegetable bouillon cubes
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4 large carrots, diced
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4 stalks celery, diced
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4 bay leaves
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1 teaspoon oregano
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1/2 teaspoon thyme
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2 cups frozen spinach or 3 cups shredded fresh spinach
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salt, to taste
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2 medium onions, diced
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2 teaspoons ground black pepper
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1 small parsnip, peeled and diced
Instructions
- 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.