Rustic Lentil Potato Soup (Easy!)

Ingredients

• 1 yellow onion
• 1 large carrot
• 8 oz. potato
• 8 oz. cremini mushrooms
• 4 cloves garlic
• 2 tsp. Italian seasoning
• 6 cups vegetable broth
• 1 cup green/brown lentils
• 1 cup fresh baby spinach
• 2 Tbsp. tamari (or soy sauce)

Instructions

1. 1

   Prepare the vegetables: Dice the onion, carrot, and potato. Slice the mushrooms. Mince garlic.

2. 2

   In a stockpot over medium-high heat, sauté onion for 5 minutes. (I use 3 Tbsp. water/broth for no-oil-sauté method, adding more as needed.)

3. 3

   Then add the carrot, potato, and mushroom to the pot. Stir and sauté 3-4 more minutes.

4. 4

   Add the garlic and Italian seasoning. Stir and sauté 1 minute.

5. 5

   Add 6 cups broth. Increase heat and bring to a light boil.

6. 6

   Once boiling, add lentils (rinsed & drained). Cover and reduce heat to a simmer. Simmer for 30 minutes or until your lentils are tender.

7. 7

   Stir in tamari and spinach (roughly chopped) during the last couple minutes of cook time. Add salt & pepper to taste if desired.