Spinach Lentil Soup

By dashy_65

Ingredients

• 1 cup shredded carrots
• 1 large onion, chopped
• 1 tablespoon olive oil
• 6 cups water
• 1 jar (16 ounces) salsa
• 1-1/4 cups dried lentils, rinsed
• 3/4 teaspoon salt
• 1 package (10 ounces) fresh spinach, torn

Preparation

Step 1

In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the 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; simmer 5-10 minutes longer or until spinach is wilted. Yield: 6 servings.

208 cal, 3g fat, 696mg codium, 20g fiber, 36g carb