Sunday, October 2, 2011

Spinach and Red Lenil Soup

I love making soup. Soup has to be one of the easiest meals to prepare.  Delicious and filling, and oh  so easy to make. One of my standby recipes is this spinach and lentil soup that I found on Mine is a variation made with red lentils. It cooks much faster than other varieties, so dinner will be in your belly  much quicker. 


  • 1 cup shredded carrots
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 6 cups water
  • 1 (16 ounce) jar salsa
  • 1 1/4 cups dried red lentils, rinsed
  • 1/2 (10 ounce) package frozen chopped spinach, thawed and drained


In a large saucepan, saute carrots and onion in oil until tender. Add the water, salsa, lentils. Bring to a boil. Reduce heat; cover and simmer for about 20-25 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes until spinach is no longer frozen and soup is hot.

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