Red Lentil and Vegetable Soup

Once fall hits, I get really into making soup. To me it's the perfect meal: healthy, easy to make, filling, and I usually have something leftover to bring for lunch the next day.

I actually made two soups this week. Both were equally delicious, and it would only be fair of me to pass along the recipes. My favorite Sweet Potato and Rosemary Soup can be found here. Trust me, you will want to make it all winter long.

Red Lentil & Vegetable Soup

- 1 Tbsp. olive oil
- 4 med. carrots, chopped
- 1 small onion, chopped
- 1 tsp. ground cumin
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup red lentils
- 5 oz baby spinach

In a large saucepan, heat oil on medium. Once hot, add carrots and onion, and cook for 6-8 minutes or until slightly browned and tender. Stir in cumin, cook 1 minute.

Add tomatoes, broth, lentils, 1 3/4 cup water, 1/2 tsp salt, and 1/4 tsp pepper, cover and bring to a boil. Reduce heat to low and simmer, covered, 8-10 minutes or until lentils are cooked. Stir in spinach until slightly wilted.