Spinach Salsa Lentil Soup

This simple, healthy, and flavorful soup is from Light and Tasty’s June/July 2005 issue.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  cup  shredded carrot
• 1  large onion, chopped
• 1  tablespoon olive oil
• 6  cups water
• 1 (16 ounce) jar salsa
• 1 1⁄4 cups dried lentils, rinsed
• 3⁄4 teaspoon salt
• 10  ounces fresh spinach, washed and torn

Directions

1. In large saucepan, saute carrots and onion in olive oil until tender.
2. Stir in water, salsa, lentils, and salt.
3. Bring to a boil, reduce heat, cover, and simmer for 50-60 minutes or until lentils are tender.
4. Stir in spinach and simmer for 5-10 minutes longer, until spinach is wilted.