Directions

1. Heat the olive oil in a large stockpot. Add onions and sauté until onions are golden in color, stirring occasionally to keep from burning. Add garlic and ginger root and sauté for 4-6 minutes.

2. In small sauté pan, toast cumin and curry for 3-4 minutes over medium heat. Add to stockpot.

3. Add lentils, water and vegetable broth to stockpot. Bring to a boil, reduce heat and simmer until lentils just begin to soften, about 12-15 minutes.

4. Add tomatoes and spinach; simmer for 5-6 minutes. Remove from heat; add lemon juice, sugar, salt and pepper. Season to taste with additional salt and pepper.

Per serving: 169 calories, 1g fat, 30g carbohydrates, 13g protein, 377mg sodium, 14g fiber, 58mg calcium