Lentil Soup With Carrots and Spinach

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INGREDIENTS

  • 2 cups dry lentils

  • 2 quarts chicken broth

  • 1 onion, diced

  • 1/4 cup tomato paste

  • 2 cloves garlic, minced

  • 1 TBSP ground cumin

  • 2 carrots, chopped into bite sized pieces

  • 2 cups baby spinach


DIRECTIONS

In a large saucepan, combine chicken broth, lentils, onion, tomato paste, garlic, cumin, and carrots.  Cook for 30-45 minutes, until carrots and lentils are tender.  Add spinach in during the last 5 minutes of cooking.   Serve hot, with a crusty bread, or some naan.


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