2 tsp olive oil
½ yellow onion, chopped
1 large celery stalk, diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
½ tsp salt
½ tsp red pepper flakes
1 cup green lentils
¾ lb. sweet potato, peeled & cut into ½-inch dice
3 ½ cups low sodium vegetable broth
1 cup water
1 (14 oz.) can petite diced tomatoes
4 oz. spinach leaves (about 4 cups packed)
Salt and pepper, to taste*