lentil, spinach, soup

1 cup shredded carrots
1 large onion, chopped
1 tablespoon olive oil
6 cups water
1 (16 ounce) jar salsa ((or canned diced tomatoes))
1 1/4 cups dried lentils, rinsed
3/4 teaspoon salt
1 (10 ounce) package 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.

makes 6 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user ST.JOESGIRL.