INGREDIENTS:

Olive oil                                                          1 tablespoon
Carrots                                                            4 medium
Onion                                                                1
Ground cumin                                              1 teaspoon
Diced tomatoes                                           1 can
Vegetable broth                                           1 can
Dried red lentils                                           1 cup
Salt                                                                        ¼ teaspoon
Ground black pepper                                1/8 teaspoon
Baby spinach                                                  1 bag

DIRECTION:

1. In 4 quart saucepan, heat oil on medium flame until hot. Add carrots and onions and cook it for 6 to 8 mins or until lightly browned and tender. Stir in cumin; cook for 1 more min.
2. Add tomatoes, broth, lentils, 2 cups water, salt and pepper; cover and heat to boil on high. Reduce heat to low and simmer, covered, 8 to 10 mins or until lentils are tendered. Stir in spinach. And its ready. Makes about 7 ½ cup.