2 Tbsp Olive Oil
1 Medium Carrots
1/2 Cup, chopped Onions
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Curry Powder
1 Tsp Crushed Red Pepper Flakes
1 Tsp, ground Cumin
1 Tsp Pepper
2 Cloves, minced Garlic
1/2 Can Tomatoes
1 Cup Water
3 Cup Chicken Broth
1 Cup Lentils
1 Package (10 oz) Spinach
3 Cup, (not packed) Cottage Cheese
In a large saucepan, heat the oil over medium heat.
Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes.
Add the remaining ingredients, except the tomatoes, and bring to a boil.
Reduce heat to low, cover, and simmer until the lentils are tender, 25 minutes.
Add the tomatoes and simmer 5 more minutes.