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

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.