Red Lentil and Vegetable Soup

1 T olive oil
4 med carrots chopped
1 small onion chopped
1 tsp cumin
1 can diced tomatoes
1 can broth
1 c. dried red lentils
1 bag (5 oz) baby spinach
2 c. water
1/4 tsp salt
1/8 tsp pepper

Heat oil on med until hot. Add carrots and onion and cook 6-8 min or until lightly browned and tender. Stir in cumin and cook 1 min. Add tomatoes, broth, lentils, water, salt and pepper. Cover and heat to boiling on high. Reduce heat to low and simmer, covered, 10 min or until lentils are tender. Stir in spinach.

4 servings, 265 cal, 16g protein, 5g fat, 13g fiber