Red Lentil & Vegetable Soup

• 1 tablespoon olive oil
• 4 medium carrots, chopped
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 -15 ounce) can vegetable broth
• 1 cup dried lentils
• 2 cups water
• 1 (5 ounce) bag Baby Spinach
• salt & pepper

1. In a 4 quart saucepan, heat oil on medium until hot.
2. Add carrots and onion, and cook 6-8 minutes or until lightly browned and tender.
3. Stir in cumin; cook 1 minute.
4. Add tomatoes, broth, lentils, 2 cups water, salt and pepper; cover and heat to boiling on high.
5. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender.
6. Stir in spinach.

olive oil, carrots, onion, ground cumin, tomatoes, vegetable broth, dried lentils, water, spinach, salt

Taken from www.food.com/recipe/red-lentil-vegetable-soup-406570 (may not work)