Red Lentil & Vegetable Soup
Submitted by Jennifer Kemp
4 med. carrots, chopped
1 sm. onion, chopped
1 tsp. ground cumin
1 can (14.5oz.) diced tomatoes
1 can (14 to 14.5oz.) vegetable broth (1 3/4c.)
1 c. dried red lentils
1 bag (5oz.) baby spinach
In 4-quart saucepan, heat oil on medium until hot.
Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender.
Stir in cumin; cook 1 minute.
Add tomatoes, broth, lentils, 2 cups water, 1/4 tsp. salt, and 1/8 tsp. ground black pepper, cover and heat to boiling on high.
Reduce heat to low and simmer, covered 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.