Spinach Salsa Lentil Soup Recipes

EASY SPINACH LENTIL SOUP

Easy Spinach Lentil Soup image

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

Provided by Maggie R.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1422.3 mg, Sugar 6.2 g

SPINACH AND LENTIL SOUP

Spinach and Lentil Soup image

Provided by Charleen Borger

Categories Soup/Stew Tomato Vegetable Quick & Easy High Fiber Spinach Lentil Fall Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

5 cups (about) canned beef broth
1 cup lentils
2 tablespoons olive oil
1 large onion, chopped
1 small green bell pepper, chopped
1 celery stalk, chopped
1 8-ounce can tomato sauce
1/4 cup purchased salsa
1 10-ounce package frozen chopped spinach, thawed, drained

Steps:

Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.

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