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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love. Ingredients:
4 strips bacon, chopped |
1 cup shredded carrots |
1 large onion, chopped |
1 teaspoon olive oil |
6 cups chicken broth |
3 cups water |
1 cup salsa |
16 ounces dried lentils, rinsed |
1 bay leaf |
1 teaspoon ground cumin |
1 teaspoon dried rosemary |
salt and ground black pepper to taste |
1 (10 ounce) package fresh spinach, torn |
1 cup cubed potatoes |
Directions:
1. Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
2. Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.
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