Lentil Vegetable Soup

Prep Time

15 minutes

Prep Notes

Chop the vegetables very small for an appealing texture.

If you don’t have an ingredient, such as carrot or spinach, leave it out or substitute another favorite ingredient.

Cooking Time

2 Hours


6 Servings


  • 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


  1. Combine all ingredients, except the spinach, and cook on low for 2 hours. 
  2. Add the spinach about 5 minutes before the soup is done. 
  3. Season to taste with salt and pepper.


Heather McDougall posted this recipe on Forks Over Knives website