Salsa Lentil Soup

Servings: 8

Ingredients:

• 1 1/2 cups lentils rinsed (I used Cedar Lentils)
• 6 cups water
• 1/2 cup onions, chopped
• 1/2 cup bell pepper, chopped
• 1 quart of canned homemade salsa
• 2 cloves of fresh garlic (minced)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 4 cups of fresh spinach

Directions:

Sort and rinse the lentils. In a large pot, add water and lentils and bring to a boil. Cover and let cook for 15 minutes.

Heat olive oil in a small frying pan. Add the chopped onion and bell peppers, stirring frequently, sauté until they are tender and slightly browned.

When lentils have cooked, add onions, garlic powder, cumin, chili powder, salt and black pepper. Stir well.

Add 1 quart of homemade salsa, bring to a boil, then cover. Turn heat down to low and allow to simmer 25 minutes. If you are using the replacement option above instead of salsa, you may need to simmer 35 minute.

Add spinach and simmer another 15-20 minutes. Serve hot with your favorite baked bread or rolls.

FOR MEATLOVERS — If you have left-over cooked roast, turkey or chicken, just put it in with the spinach.