Edited from drmcdougall.com By Heather McDougall, May 21, 2014

2 small onions, finely chopped 2 carrots, shredded 6 small white potatoes, roughly chopped 1 16-ounce bag brown lentils, less for soupier texture 1 15.5-ounce can fire roasted tomatoes, diced OR Rotel 8 cups vegetable broth or water 1 Tbsp miso paste, opt after cooking 1-2 cups finely chopped spinach salt and pepper to taste

Combine all ingredients, except the spinach, and cook on low for 2 hours. OR Instant pot for 4 minutes, rapid release. Add and mix the spinach and miso paste after the soup is done. Season to taste with salt and pepper.