1 Tablespoon olive oil

4 medium carrots, sliced thinly

1 small onion, chopped

2 teaspoons cumin

1/2 teaspoon turmeric

1 (14.5 ounce) can diced tomatoes

4 cups vegetable broth (or chicken broth)

1 cup water

1 cup dried red lentils

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (5 ounce) bag fresh spinach

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and carrots, and cook until the onions are translucent, about 3-5 minutes. 

Add the cumin and turmeric and cook until fragrant, about 1 minute. Add the can of tomatoes (with the liquid), broth, water, lentils, salt and pepper. Bring to a boil. Then, reduce heat to medium and simmer, partially covered, until the lentils and carrots are tender, about 15 minutes. 

Turn off the heat and stir in the spinach. Give it a few stirs until the spinach wilts. Add additional salt and pepper to taste. Serve and enjoy!

Note: This soup freezes really well, so I usually double or triple the recipe and freeze half of it.

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