Ingredients

• 4 stripss 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
• 1 cup cubed potatoes

Instructions

1. 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. 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.

Nutrition per serving