Lentil Vegetable Soup Recipe | Forks Over Knives

Serves 6
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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 that 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.

From drmcdougall.com

A quick and easy lentil vegetable soup recipe that wows kids and adults alike.

By Heather McDougall, May 21, 2014

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Ingredients

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

Instructions

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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Lentil Vegetable Soup

about the author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.

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Lentil Vegetable Soup

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