Easy Spinach Lentil Soup Recipe

Recipe: Bacon and Lentil Soup

Ingredients (for 6 servings)

• 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

Directions

Step 1: In a large skillet or Dutch oven, cook the bacon over medium-high heat, turning occasionally, until it becomes evenly browned (about 10 minutes).

Step 2: Add the shredded carrots, chopped onion, and olive oil to the pan. Cook the mixture for about 5 minutes, or until the vegetables become tender.

Step 3: Pour in the chicken broth, water, and salsa, stirring to combine. Add the lentils, bay leaf, ground cumin, dried rosemary, salt, and pepper. Bring the mixture to a boil over high heat.

Step 4: Once boiling, reduce the heat to low, cover the pan, and let it simmer for 40 to 50 minutes, or until the lentils are tender.

Step 5: Stir in the fresh spinach and cubed potatoes. Continue to simmer for an additional 10 to 15 minutes, until the spinach wilts and the potatoes are fully cooked.

Nutrition Facts (per serving)

• Calories: 385
• Total Fat: 5g (7% DV)
• Saturated Fat: 1g (6% DV)
• Cholesterol: 12mg (4% DV)
• Sodium: 1422mg (62% DV)
• Total Carbohydrate: 60g (22% DV)
• Dietary Fiber: 26g (94% DV)
• Total Sugars: 6g
• Protein: 26g (52% DV)
• Vitamin C: 25mg (28% DV)
• Calcium: 125mg (10% DV)
• Iron: 8mg (44% DV)
• Potassium: 1360mg (29% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.