Lentil Vegetable Soup

By garciamoss

Ingredients

• 2 small onions, finely chopped
• 2 carrots, finely chopped
• 6 small white potatoes, finely chopped
• 1 16-ounce bag brown lentils
• 1 15.5-ounce can fire roasted tomatoes, diced
• 8 cups vegetable broth or water
• 1-2 cups finely chopped spinach
• salt and pepper to taste

Details

Adapted from forksoverknives.com

Preparation

Step 1

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.