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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.
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