Red Lentil and Vegetable Soup

1. 1

   In 4-quart saucepan, heat oil on medium until hot.

2. 2

   Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender.

3. 3

   Stir in cumin; cook 1 minute.

4. 4

   Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high.

5. 5

   Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender.

6. 6

   Stir in spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.