Easy Spinach Lentil Soup

Name: Easy Spinach Lentil Soup
Total time: 80
Yield: 6
Ingredients: 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

Recipe by Maggie R from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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4 strips bacon, chopped
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1 cup shredded carrots
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1 large onion, chopped
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1 teaspoon olive oil
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6 cups chicken broth
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3 cups water
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1 cup salsa

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16 ounces dried lentils, rinsed
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1 bay leaf
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1 teaspoon ground cumin
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1 teaspoon dried rosemary
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salt and ground black pepper to taste
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1 (10 ounce) package fresh spinach, torn
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1 cup cubed potatoes

Instructions

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.
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.