This is the very first recipe of my resolution to try one new whole-food, plant-based (WFPB) recipe each week in 2018.

The idea for this recipe comes from the Forks Over Knives website. You can see the original recipe, and many more healthy recipe ideas, on the Forks Over Knives website.

If you haven't seen the documentary Forks Over Knives yet, I highly recommend it. It's available on Netflix. You can see the trailer here.

What I Like About This Recipe

It consists of 7 simple ingredients (plus a little salt and pepper to taste). The ingredients are inexpensive and easy-to-find in any grocery store.
All of the ingredients I bought got used in the soup (no leftover ingredients).
It's a hearty and comforting dish. An excellent meal to prepare on a cold winter day.
My kids and husband went for seconds!

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How I Prepared It

Note: This makes a very large batch. If you don’t have a HUGE stock pot, aren’t preparing food for a lot of people, or aren’t batch-cooking, you’ll probably want to cut this recipe in half.

Ingredients:

A 5-lb bag of golden potatoes, diced (with skins)
Two 16-oz bags of dry lentils - one bag of brown lentils and one bag of red lentils (because that's what I had on hand)
A 10-oz package of shredded carrots (which I chopped up a little more so they weren't so long)
3 medium-sized onions, diced
Two 16-oz cans of fire-roasted tomatoes
A 5-oz package of fresh spinach, chopped.
16 cups vegetable broth
Salt and pepper to taste

Steps:

Dice the potatoes and onions.
In an extra large stock pot, saute the onions with a bit of the vegetable broth.
Once the onions start to turn translucent, add the rest of the ingredients, EXCEPT for the spinach.
Cook until the vegetables and lentils are soft.
To preserve a bright green color and fresher texture of the spinach, I recommend adding the spinach right before serving.
Enjoy!