- 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
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.
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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Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she’s known for her hearty and distinctly flavorful creations, which draw inspiration from a wide range of ethnic traditions. Chef Darshana was a lead recipe contributor for the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Chef Darshana has catered numerous events, served as a private chef and regularly holds individual and group cooking classes. Visit DarshanasKitchen.com for more.View all contributions by Darshana Thacker