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Spinach Lentil Soup

 Spinach Lentil Soup
Sally Peters needs just a few ingredients for her hearty soup. "It's so easy and delicious," says the Liverpool, New York reader. "Add any other vegetables you'd love."
6 ServingsPrep: 15 min. Cook: 70 min.


  • 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


  • 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.
Nutritional Facts: 1-1/2 cup equals 208 calories, 3 g fat (trace saturated fat), 0 cholesterol, 696 mg sodium, 31 g carbohydrate, 17 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.