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In 4-quart saucepan, heat oil over medium heat until hot. Add carrots and onion, cook until tender and lightly browned, 6 to 8 minutes. Stir in cumin and cook 1 minute.
Add tomatoes with their juice, lentils, broth, water, salt and pepper. Cover and heat to boiling over high heat. Reduce heat to low, cover and simmer until lentils are tender, 8 to 10 minutes.
Just before serving, stir in spinach.
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