INGREDIENTS
1 tbsp
olive oil
1
medium onion, diced
2
medium carrots, diced
2 cloves
garlic, finely chopped
16 oz
red or yellow lentils (I used red)
8 cups
chicken or vegetable broth
1 tsp
turmeric
1 1/2 tsp
ground cumin
1/4 cup
fresh chopped flat-leaf parsley
2 cups
baby spinach
Juice of half a lemon