Lentil Vegetable Soup
By Heather McDougall
This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they like it, is because I chop all of the vegetables really small. And, like most of the soups I make, if you don't have an ingredient, such as carrot or spinach, leave it out or substitute another favorite ingredient.
Serves: 6
Prep Time: 15 min
Cook Time: 120 min
Ingredients
2
Small onions, finely chopped
2
Carrots, finely chopped
6
Small white potatoes, finely chopped
16 Ounce Bag
Brown lentils
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.
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