Ingredients
- 1 tbsp. olive oil
- 4 medium carrots
- 1 small onion
- 1 tsp. ground cumin
- 1 can diced tomatoes
- 1 can vegetable broth
- 1 c. dried red lentils
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 bag baby spinach
Directions
- 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 1/2 cups.
http://www.countryliving.com/food-drinks/recipes/a10790/red-lentil-vegetable-soup-ghk0208/
