Easy Spinach Lentil Soup

Ingredients

• 4 strips bacon chopped
• 1  bay leaf 
• 1 cup carrots shredded
• 6 cups chicken broth 
• 16 ounces lentils dried rinsed
• 1 teaspoon rosemary dried
• 1 teaspoon ground cumin 
• 6 servings salt and ground pepper black to taste
• 1 teaspoon olive oil 
• 1 large onion chopped
• 1 cup potatoes cubed
• 1 cup salsa 
• 10 ounce pkt spinach fresh
• 3 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. 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.
2. 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.