Ingredients:

1. 1 onion (diced)
2. 3 carrots (diced)
3. 2 ribs celery (diced)
4. 4-5 cloves garlic
5. 2 cups dry lentils
6. 15 ounce can of diced tomatoes
7. 4 cups vegetable broth
8. 3 cups water
9. 1½ tsp cumin
10. 2 bay leaves
11. 1 tsp paprika
12. ½ tsp salt (or more to taste)
13. 1-2 med potatoes, peeled and cubed small

Directions:

1. In large stockpot, over medium heat, sauté onion, carrots and celery in a small amount of water (about 7 minutes)
2. Mince garlic, rinse lentils, and peel and cube potatoes.
3. Add garlic, cumin, salt and paprika to stockpot, sauté 1 minute.
4. Add broth, water, tomatoes, potatoes, lentils and bay leaves to stockpot.
5. Increase heat and bring to a boil then reduce heat, cover, and simmer about 40 minutes or until lentils are tender.
6. Consider adding 4-5 ounces roughly chopped spinach during the last few minutes of cooking.