Spinach and Lentil Soup
Serve with crusty French bread.

• 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

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 to 10 minutes longer or until spinach is wilted.

Per Serving: 203 Calories; 3g Fat (12.7% calories from fat); trace Saturated Fat; 14g Protein; 33g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 13168mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.

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