Ingredients
- 1 cup shredded carrots
- 1 large onion, chopped
- 1 tablespoon essential olive oil
- 6 cups water
- 1 jar (16 ounces) salsa
- 1-1/4 cups dried lentils, rinsed
- 3/4 teaspoon salt
- 1 package (10 ounces) fresh green spinach, torn
Directions
- Inside a large saucepan or Nederlander oven, saute carrots and onion in oil until tender. Add some water, salsa, lentils and salt. Provide a boil. Reduce heat cover and simmer for 50-an hour or until lentils are tender. Stir in green spinach simmer 5-ten minutes longer or until green spinach is wilted. Yield: 6 servings.
Initially printed as Green spinach Lentil Soup see how to avoid & Tasty June/This summer 2005, p17
Dietary Details
1-1/2 cup: 208 calories, 3g fat (0g saturated fats), 0mg cholesterol, 696mg sodium, 31g carb (8g sugars, 17g fiber), 13g protein Diabetic Exchanges: 1 starch, 1 lean meat, 2 vegetable, fat.