Rosemary Lentil Vegetable Soup - cooking recipe

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)

Preparation

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.