Ingredients

• 1 yellow onion, diced
• 1-2 carrots, diced
• 3 cloves garlic, minced
• 1 cup lentils (uncooked, rinsed, and drained)
• 15 oz. can diced tomatoes (or fire-roasted)
• 4 cups vegetable broth
• 3 oz. fresh baby spinach, roughly chopped
• 1 tbsp olive oil
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1/4 tsp. salt (more to taste)

Instructions

1. In a stockpot over medium-high heat, add olive oil and sauté onion and carrot for about 7 minutes. 
2. Add garlic, cumin, smoked paprika, and salt. Sauté 1 minute.
3. Add broth, tomatoes, and lentils (rinsed and drained). Increase heat and bring to a light boil.
4. Reduce heat, cover, and simmer for about 30 minutes or until lentils are tender.
5. Add spinach during the last couple of minutes of cooking.
6. Salt to taste. (Optional: add a dash of hot sauce before serving.)