3/4 cup lentils
2 (10.75-ounce) cans tomato soup
1 ½ cups water
2 large carrots, cut into 1/4-inch slices
3 cups packed spinach
2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley (optional)
- Rinse lentils in a fine mesh strainer under cold running water, removing any dirt or rocks. Mix soup, 1 1/2 cups water, lentils and carrots in a large saucepan over medium high heat. Turn heat to low and cook, covered, until lentils and carrots are soft, about 17 to 20 minutes.
- Stir in spinach and cook until wilted, about 1 to 2 minutes. Garnish with parsley (if using) and serve.