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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."
  • Total Time
    Prep: 15 min. Cook: 70 min.
  • Makes
    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

  • 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.
Nutrition Facts
1-1/2 cups: 208 calories, 3g fat (0 saturated fat), 0 cholesterol, 696mg sodium, 31g carbohydrate (8g sugars, 17g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.

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