1 tablespoon olive oil

4 medium carrots, chopped

1 small onion, chopped

1 teaspoon ground cumin

1 can (14.5 oz.) diced tomatoes

1 can (14.5 oz.) vegetable broth (1-3/4 cup)

1 cup dried red lentils

1 bag (5 oz.) baby spinach

To prepare:

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 cups water, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

Cover and heat to boiling on high. Reduce heat to simmer, cover and simmer 8-10 minutes or until lentils are tender.

Stir in spinach.

Makes 7-1/2 cups or four main-dish servings.