Red Lentil and Vegetable Soup

Red Lentil and Vegetable Soup
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  • 1 tablespoon olive oil
  • 4 medium carrots, chopped
  • 1 onion
  • 1 teaspoon ground cumin
  • 1 14.5-ounce can diced tomatoes
  • 1 14.5-ounce can vegetable broth
  • 1 cup red lentils
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 2 cups water
  • 1 5-ounce bag baby spinach
  • Directions

    1. In a 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.
    2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper. Cover and heat to boiling on high. Reduce heat to low and simmer, covered, until lentils are tender. Stir in spinach.
    3. Makes about 7 1/2 cups.

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