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Spinach Lentil Soup Recipe

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."
TOTAL TIME: Prep: 15 min. Cook: 70 min. YIELD:6 servings

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

Directions

  • 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.

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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.