From drmcdougall.com By Heather McDougall, May 21, 2014

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

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 cup s vegetable broth or water 1 -2 cups finely chopped spinach

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.