Ginger Lentil Soup

• 2 tablespoons olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 2 tablespoons finely chopped fresh ginger
• 4 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground allspice
• 8 cups water
• 1 cup brown lentils, rinsed
• 1/2 cup brown rice
• 3/4 lb sweet potato, peeled and cut into chunks
• 1 teaspoon salt
• 1 cup frozen chopped spinach, thawed and squeezed dry

1. Heat the oil in a large pan over medium heat.
2. Add the carrots and onion and cook for 6 minutes or until softened.
3. Add the ginger, garlic, cumin, pepper, and allspice, and cook, stirring, for 1 minute.
4. Add the water, lentils, and rice, and bring to a boil over high heat.
5. Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
6. Stir in the sweet potatoes and salt.
7. Cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
8. Stir in the spinach, and cook for 5 minutes.

olive oil, carrots, onion, fresh ginger, garlic, ground cumin, ground black pepper, ground allspice, water, brown lentils, brown rice, sweet potato, salt

Taken from www.food.com/recipe/ginger-lentil-soup-66635 (may not work)