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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

Nutrition Info

384.5 calories carbohydrate: 59.9 g cholesterol: 11.8 mg fat: 5.1 g fiber: 26.4 g protein: 25.9 g saturatedFat: 1.2 g servingSize: - sodium: 1422.3 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

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.
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.

6 servings

This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.