Red Lentil and Vegetable Soup

By linda1949

Ingredients

• 1 tablespoon olive oil
• 4 carrots, chopped
• 1 small onion, chopped
• 1 teaspoon cumin
• 14.5 oz. can undrained, no-salt-added diced tomatoes, undrained
• 1 cup red lentils, rinsed
• 14.5 oz. can vegetable broth
• 2 cups water
• 1/4 teaspoon coarse salt
• 1/8 teaspoon pepper
• 5 oz. packagge baby spinach

Preparation

Step 1

In a large pot, heat olive oil on medium. Add carrots and onion. Cook 6 minutes. Stir in cumin and cook one minute. Add tomatoes, lentils, vegetable broth, water, salt and pepper. Cover and bring to a boil on medium-high heat. Reduce heat to low; cover and simmer 8-10 minutes. Just before serving, stir in baby spinach.