Traditional Spanish Lentils

2 cups dried green lentils
1 tomato, diced
2 medium carrots, chopped
1 large potato, small diced
1 medium onion, diced
3-4 cloves garlic, minced
1 bay leaf
1 teaspoon cumin powder
1/2 teaspoon tumeric
salt and pepper to taste
5 cups vegetable broth
3 tablespoons olive oil
1 teaspoon sweet paprika
Sriaracha Sauce
1 bag of baby spinach

Directions:
In deep pot, sauté onion and garlic in oil until it starts to color. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until lentils are done--about 30 minutes. Watch the pot to make sure that all the liquid has not boiled off. Typically I season as I go, adding Sriacha sauce as desired for appropriate level of spice. When done, add the bag of spinach to the pot, stir into lentil, and put the lid on the pot to allow for it to wilt.

This is SOOOO good and a new main staple to my repitoire...