Lentil veggie stew

(I adapted a recipe I saw in Good Housekeeping magazine.)

1 T olive oil
1 chopped onion
2 handfuls of baby carrots, chopped
1 15 oz can of no salt added tomatoes, cut into smaller pieces
1-2 C of water
1 1/2 C veggie broth
1 C of lentils
1 t cumin
1 t garlic powder
1/2 t pepper
Several handfuls of baby spinach

Cook the onion and carrots in the olive oil about 10 minutes.  Add the tomatoes, lentils, water and veggie broth. Season with cumin, pepper and garlic powder. Simmer another 10 minutes or until lentils are soft. Add the baby spinach and stir until wilted. Enjoy!