In a large saucepan set over medium heat, heat the olive oil. Add the garlic and stir for 1 minute. Add the cumin and stir for 30 seconds more. Add the stock, diced tomatoes, red lentils, grated carrots, and quinoa. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes.
Season with salt and pepper, then stir well. If using, stir in the lemon juice and baby spinach. Let sit for 5 minutes to allow the baby spinach to wilt. Reheat, if needed, and serve.
STORAGE: Let the Lentil and Tomato Soup cool completely, then divide between airtight containers. Refrigerate for up to 3 days, or freeze for up to 1 month.
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