Spinach Lentil Soup

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. Source: Allrecipes