Lentil Vegetable Soup Recipe - Forks Over Knives

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 diced fire-roasted tomatoes
• 8 cups vegetable broth or water
• 1-2 cups finely chopped fresh spinach
• Salt and pepper to taste