| | Directions | | In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6-8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute. add tomatoes, broth, lentils, 2 C water, salt and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered 8-10 minutes or until lentils are tender, stir in spinach. Makes about 7-1/2 cups. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 4 carrots, chopped (medium) |
| - | | 1 onion, chopped (small) |
| - | | 1 teaspoon ground cumin |
| - | | 1 can diced tomatoes (14 1/2 ounce can) |
| - | | 1 can vegetable broth (14 to 14 1/2 14 ounce can) |
| - | | 1 cup dried red lentils |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon ground black pepper |
| - | | 1 package baby spinach (5 ounce bag) |
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