Heat the oil in a stock pot on medium heat. When the oil is hot add the onion and carrots. Sauté for 5 minutes, stirring occasionaly. Stir in the garlic and cook for one minute.
Add the broth, water, spinach lentils, rosemary, salt (you can add as much or as little as you like based on your dietary needs), and pepper. Bring to a boil and lower the heat to simmer.
Cook for 25-30 minutes or until the carrots are soft, but not mushy.