Red Lentil Soup

Ingredients:
1 onion
4 carrots
olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 can vegetable broth
1.5 cups red lentils
2 cups water
1 bag baby spinach
Saute 1 chopped onion and 4 chopped carrots in olive oil in a large saucepan. Stir in 1 tsp. ground cumin and 1 tsp. ground cinnamon when the carrots and onions are cooked and lightly browned. Add 1.5 cups red lentils, 1 can diced tomatoes, undrained, 1 can vegetable broth, 2 cups water, salt and pepper, cover and heat until boiling. Reduce heat to low, simmer, covered, about 10 minutes until lentils are tender. Stir in bag of baby spinach. I serve this over steamed jasmine rice. I love it with sour cream or plain yogurt on top. I also serve crushed red pepper on the side for heat.