Spinach Salsa Lentil Soup
This simple, healthy, and flavorful soup is from Light and Tasty’s June/July 2005 issue.
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DIRECTIONS
- In large saucepan, saute carrots and onion in olive oil until tender.
- Stir in water, salsa, lentils, and salt.
- Bring to a boil, reduce heat, cover, and simmer for 50-60 minutes or until lentils are tender.
- Stir in spinach and simmer for 5-10 minutes longer, until spinach is wilted.
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