Hearty Red Lentil Soup

• 2 tablespoons olive oil
• 8 medium carrots, chopped
• 2 small onions
• 2 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 2 (14 1/2 oz.) cans diced tomatoes, undrained
• 1 (32 oz.) container vegetable broth
• 1 (16 oz.) package dried red lentils
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (16 oz.) package frozen sweet corn kernels
• 2 (5 oz.) bags baby spinach
• Torn fresh parsley, for garnish

1. In a large pot or Dutch oven, heat the oil. Add carrots, onions and garlic. Cook until tender.
2. When vegetables are tender, stir in the ginger, cumin and turmeric. Cook for about 2-3 minutes.
3. Add tomatoes, vegetable broth, lentils, 4 cups of water, salt and pepper. Bring mixture to a boil.
4. When the soup has started boiling, turn down the heat. Add in the frozen corn.
5. Let simmer for 12-15 minutes, or until lentils are tender.
6. Remove from heat. Stir in the spinach.
7. Add additional salt and pepper to taste. Garnish with parsley.

olive oil, carrots, onions, garlic, fresh ginger, ground cumin, ground turmeric, tomatoes, vegetable broth, red lentils, salt, fresh ground black pepper, frozen sweet corn kernels, baby spinach, fresh parsley

Taken from www.epicurious.com/recipes/member/views/hearty-red-lentil-soup-51515141 (may not work)