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1 Tbsp. olive oil
4 medium carrots, chopped
1 small onion, chopped
1 tsp. ground cumin
1 can (14.5-oz) diced tomatoes
1 can (14.5-oz) vegetable broth
1 cup dried red lentils
1 bag (5-oz.) baby spinach
In a 4-qt. saucepan heat oil on medium until hot. Add carrots and onion cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin cook 1 minute.
Add tomatoes, broth, lentils, 2 cups water, 1/4 tsp. salt and 1/8 tsp. black pepper, cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach.
Makes about 7-1/2 cups.
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