1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4|
|Calories from Fat: 45 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 110.1mg||4 %|
|Potassium 1424.7mg||37 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 22.1g||89 %|
|Sugars, other 26.5g|
|Protein 18.4g||26 %|
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Calories per serving: 301
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