1 Tbsp

olive oil

1

onion, diced

1

carrot, diced

1

celery stalk, diced

2

garlic cloves, minced

1 cup

dry red lentils, rinsed

400 g

canned diced tomatoes

2 cups

vegetable broth

1 cup

baby spinach

0.5 tsp

ground cumin

Sea salt & black pepper

Heat oil in a pot; sauté onion, carrot, celery 4 min.

Add garlic & cumin; cook 1 min.

Stir in lentils, tomatoes and broth; bring to boil.

Simmer 15 min until lentils tender.

Stir in spinach until wilted, season and serve.