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Ingredients
- 2 onions (small, finely chopped)
- 2 carrots (finely chopped)
- 6 potatoes (small white, finely chopped)
- 16 ozs brown lentils
- 151/2 ozs roasted tomatoes (diced)
- 8 cups vegetable broth (or water)
- 2 cups spinach (finely chopped)
- salt
- pepper
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.
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