• 1 tbsp olive oil
• 4 medium carrots chopped
• 1 small onion chopped
• 1 tsp groud cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) veg broth
• 1 cup dried red lentils (can use more!)
• 2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 bag baby spinich

1. in a 4 quart saucepan heat oil on medium until hot. add carrots and onion, and cook 6-8 mins or until lightly browned and tender. stir in cumin. cook 1 minute.
2. add tomatoes, broth, lenils, 2 cups water, 1/4 tsp salt, and 1/8 tsp black pepper; cover and heat to boil on high. reduce heat to low and simmer, covered, 8-10 mins or until lentils are tender. stir in spinich.
3. makes about 7.5 cups.
4. notes: i like to soak the lentils for a while before hand, so they cook faster, otherwise this soup can take a LONG time!
5. also, it's great served alongside some yellow rice. YUM!

notes: i like to soak the lentils for a while before hand, so they cook faster, otherwise this soup can take a LONG time! makes about 7.5 cups. also, it's great served alongside some yellow rice. YUM!