Lentil Vegetable Soup

Lentil Vegetable Soup

(Heather McDougall)

Ingredients:

2 small onions, finely chopped

2 carrots, finely chopped

6 small white potatoes, finely chopped

1 – 16 ounce bag of 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

Directions:

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.