| Prep time: | 15 Min |
| Cook time: | 1 Hr 10 Min |
| Ready in: | 1 Hr 25 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 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 lentils, rinsed
* 3/4 teaspoon salt
* 1 (10 ounce) package fresh spinach, torn
DIRECTIONS
* In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer or until spinach is wilted.
