1 tablespoon olive oil
4 medium carrots, chopped
1 teaspoon ground cumin seeds
1 ½ cups chopped tomato
1 ½ cups vegetable stock (or 1 soup cube dissolved in 1 ½ cups water)
1 cup red lentils
¾ cup baby spinach
-In a non stick pan heat oil on medium heat till hot. Add chopped carrots and onion. Cook for 6 to 8 minutes or until slightly browned and fork tender. Stir in cumin powder; cook for 1 minute.
-Add tomatoes, vegetable stock, red lentils, 2 cups water; ½ teaspoon salt and ¼ teaspoon ground black pepper; cover and boil on high heat.
-Reduce heat to low and simmer for 8 to 10 minutes or until the lentils are tender.
-Stir in the baby spinach.