Ingredient ! 1 tablespoon. olive oil. 4 medium carrots. 1 small onion. 1 tablespoon. ground cumin. 1 can diced tomatoes. 1 can vegetable broth. 1 can. dried red lentils. one by four tablespoon salt. one by eight tablespoon ground black pepper. 1 bag baby spinach.
Preparation ! In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin cook 1 minute. Add tomatoes, broth, lentils, 2 cups water, salt, and 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 half cups.