Spinach Lentil Soup

Name: Spinach Lentil Soup
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters shredded carrots; 296 milliliters dried lentils, rinsed; 1 Tbsp olive oil; 1 large onion, chopped; 454 grams jar salsa; 1 teaspoons salt; 283 grams package fresh spinach, torn; 1 liters water

If you have approximately 1 hour and 25 minutes to spend in the kitchen, Spinach Lentil Soup might be a super gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 3g of fat, and a total of 213 calories. This recipe serves 6. It works well as a main course. If you have spinach, lentils, salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

In a large saucepan or Dutch oven, saute carrots and onion in oil until tender.

Ingredients you will need

Carrot

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

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.

Ingredients you will need

Lentils