Rinse off lentils in water. Dice onion, chop carrot, and mince garlic. Roughly chop up baby spinach.
Place stockpot over medium-high heat. Saute onion, garlic, carrots, and cumin for about 8 minutes.
Add broth,water and lentils. Bring to boil, then reduce to simmer. Simmer with lid tilted about 30 minutes, or until lentils are tender.
Add orzo and tomatoes with juice. Simmer 10 minutes or until orzo is cooked.
Add spinach, salt/pepper, and garlic salt. Let heat through for a couple minutes. Season to taste with additional salt/pepper if needed.