Lentil, Spinach,Tomato, and Carrot Soup

1 lb bag dried Lentils
2 tbsp Extra Virgin Olive Oil,
1 medium Onion, raw, (2-1/2" dia)
2 cloves fresh garlic
1 cup chopped Carrots, raw
1 can 15 oz Del Monte Diced Tomatoes, No Salt Added, with liquid
4 cup Low sodium chicken broth,
2 cup Water,
3 tsp Cumin (ground)
1 package Spinach, fresh, (10 oz- 16 oz)

Add additional water to thin the soup. Try other greens, such as Kale or Chard.

Rinse and drain the lentils and set aside. Chop the onion, garlic, and carrots. Heat the olive oil in a soup pot. Add the onion, garlic, and carrots and brown lightly. Add the lentils. Add the diced tomatoes, the broth, cumin, and the water and bring to a boil. Reduce heat and simmer covered for 20 minutes or until lentils are tender. Blend in the fresh spinach and return to a boil. Cover and reduce to simmer for 15 minutes.

Serving Size: makes 8 one cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user GCSEATTLE.