You may recall my recipe for easy, cheap, quick and tasty black bean soup. I hope you tried it. If not, check it out, it is definitely a crowd pleaser and a great source of fiber and protein.
Well now I have a new but similar soup recipe to tantalize your taste buds and satisfy your nutritional needs.
I present to you: Lentil Salsa Soup.
I can't take the credit for this recipe. I got it from my co-worker but made it my own way.
What you will need:
Well now I have a new but similar soup recipe to tantalize your taste buds and satisfy your nutritional needs.
I present to you: Lentil Salsa Soup.
I can't take the credit for this recipe. I got it from my co-worker but made it my own way.
What you will need:
- 1 jar of salsa. I used chipotle garlic from TJ's. Use whatever kind you want, but I would steer away from mango or something of that nature.
- 1 (or more) cups of carrots, chopped however you want.
- 2 (or more) cups of spinach. I used bagged organic baby spinach from TJ's.
- 1 onion, chopped.
- Optional: 1 cup of celery, chopped or any veggies you'd like such as red pepper.
- 1 and 1/4 cup of dried lentils, rinsed. Or 1 package of fresh lentils from TJ's. (This is what I used because it is much quicker.)
- 6 cups of water
- EVOO
- S&P
To make:
- If you haven't chopped your veggies, do so now.
- Heat a little oil (don't use too much!) in a stock pot about a tbs should work.
- When the oil is hot add the onion, carrot and celery or pepper, if using. Saute until onions are translucent.
- Add lentils, salsa, water to the pot and simmer. If you are using dried lentils, simmer for 50-60 minutes until lentils are tender. If using fresh, just bring the soup to boil.
- Once the lentils are tender or heated through, add the spinach and allow to cook into the soup for a few minutes.
- Taste. Add S&P as needed. I found my salsa added a lot of flavor and much of either wasn't needed.
- Enjoy (but be sure to keep away from wandering noses!) ;)