Rosemary Lentil Vegetable Soup Recipe

Name: Rosemary Lentil Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium onions, diced, 6 garlic cloves, minced, 1/4 cup olive oil, 1 1/2 tablespoons fresh rosemary, finely minced, and more.

Yes, Rosemary Lentil Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Lentil Vegetable Soup

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