Spinach Lentil Soup

4.6
(249)

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.'

12
12
12
12
Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 cup shredded carrots

  • 1 large onion, chopped

  • 1 tablespoon olive oil

  • 6 cups water

  • 1 (16 ounce) jar salsa

  • 1 ¼ cups dried lentils, rinsed

  • ¾ teaspoon salt

  • 1 (10 ounce) package 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.

Tips

Nutritional Analysis: 1-1/2 cups equals 208 calories, 3 g fat (trace saturated fat), 0 cholesterol, 696 mg sodium, 36 g carbohydrate, 20 g fiber, 18 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 very lean meat, 1/2 fat.