LENTIL AND VEGETABLE SOUP

1 TABLESPOON
4 MEDIUM CARROTS, PEELED AND CHOPPED
1 SMALL ONION, CHOPPED
1 TEASPOON GROUND CUMIN
1 CAN (14 1/2 OUNCES) DICED TOMATOES
1 CUP LENTILS
1 CAN (14 1/2 OUNCES) VEGETABLE BROTH
2 CUPS WATER
1/4 TEASPOON SALT
1/8 TEASPOON GROUND BLACK PEPPER
1 BAG (5 OUNCES) BABY SPINACH


1) IN 4-QUART SAUCEPAN, HEAT OIL UNTIL HOT. ADD CARROTS AND ONION; COOK UNTIL TENDER AND LIGHTLY BROWNED. STIR IN CUMIN AND COOK 1 MINUTE.
2) ADD TOMATOES WITH THEIR JUICE, LENTILS, BROTH, WATER, SALT, AND PEPPER; COVER AND HEAT TO BOILING OVER HIGH HEAT. REDUCE HEAT TO LOW; COVER AND SIMMER UNTIL LENTILS ARE TENDER.
3) JUST BEFORE SERVING, STIR IN SPINACH.
4) ENJOY!