Lentil and Spinach Soup (Sopa de Lentejas con Espinacas)

Ingredients

• 2  carrots diced peeled
• 0.5 teaspoon chili powder 
• 2  garlic cloves minced
• 0.3 cup bell pepper green finely chopped
• 0.5 teaspoon ground cumin 
• 1  and/2 cups lentils dried picked over rinsed
• 1 tablespoon olive oil 
• 0.5 cup onion finely chopped
• 2 medium potatoes diced
• 0.3 cup bell pepper red finely chopped
• 6 servings salt and pepper 
• 3 cups pkt spinach chopped
• 2 Tablespoons tomato paste 
• 2  tomatoes finely chopped
• 6 cups vegetable broth 

Equipment

• pot

Directions

1. In a medium pot over medium heat, sauté the carrot and onion and cook until the onion is translucent, about 2 minutes.
2. Add the garlic, tomatoes, red pepper, green pepper and sauté until the vegetables are soft, about 3 minutes.
3. Add the cumin, chili powder, salt and pepper.
4. Add the lentils, the broth and tomato paste, increase the heat to high and bring to a boil.Reduce the heat to low, cover and simmer until the lentils are tender about 25 minutes.
5. Add the potatoes and cook for about 10 minutes more.
6. Add the spinach and simmer for about 2 minutes more. Season the soup with salt and pepper.
7. Serve warm with plain white rice.