Even though the highs are still in the mid-80’s here this week I’m fully embracing Fall now that October is here.
I may be biased, but I’m pretty sure this is the greatest month of the year.
I promise it has nothing to do with the fact that my birthday is coming up!
I came across this recipe a year ago and when I tried to find it online to make it this past weekend I had a momentary panic attack when it was nowhere to be found. I knew I pulled it from allrecipes.com but I looked at every spinach lentil soup they had and I didn’t recognize any! Luckily I remembered I printed it out and had it stashed in my recipe binder.
After some more research I found the original recipe on Allrecipes but it had been altered to include meat and a few new ingredients. Weird! In any case, I can’t link to it since it doesn’t exist so I’ll share it here and give a huge public thank you to the recipe author on my printed version: Sally Peters!
- 1 cup shredded carrots
- 1 large onion, chopped
- 1 tablespoon olive oil
- 6 cups water
- 1 jar of salsa (16 0z)
- 1.25 cups dried lentils, rinsed
- 3/4 teaspoon salt
- 1 package fresh spinach torn (10 oz).
- In 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 5-10 minutes longer or until spinach is wilted.