Spinach Lentil Soup

Picture originally found on Allrecipes.com

This is probably the favorite dish I've cooked so far this year. Here it is:

• 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 5-10 minutes longer or until spinach is wilted.

Bon Appetit!