This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.
Ingredients
- strips bacon: 4 piece (chopped)
- carrots: 1 cup (shredded)
- onion: 1 piece (chopped)
- olive oil: 1 tsp
- chicken broth: 6 cups
- water: 3 cups
- salsa: 1 cup
- ounces dried lentils, rinsed: 16 piece
- bay leaf: 1 piece
- ground cumin: 1 tsp
- rosemary: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- spinach: 1 pack (10 ounce pack, torn, fresh)
- potatoes: 1 cup (cubed)
Metric Conversion
Stages of cooking
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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.
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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.
