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Warming Lentil Soup with Salsa

Yields 4 servings. Total time 1 hour

Recipe by Amber Hoffman adapted by Kathleen Mueller


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 4 cloves of garlic, minced or pressed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 large carrot, diced
  • 1 ½ cup red lentils
  • 4 cups vegetable or chicken broth or water
  • 1 jar Tienda Salsita - Salsa de Corazón Especial, Salsa Roja, Salsa Chile Piquin
  • Salt and pepper to taste
  • 2 cups roughly chopped spinach


    1. Warm a medium to large sized dutch oven over medium-high heat. Add oil.
    2. Add onion and garlic coat in the oil. Cook 2-3 minutes or until the onion starts to soften.
    3. Add the cumin, turmeric, and salt and pepper to the mixture. Coat the spices in the olive oil to infuse the mixture with the aroma and flavor of the spices.
    4. Add the carrot. Cook the carrot 3-5 minutes until the carrots start to sweat.
    5. Add the lentils. (These can be soaked the night before)
    6. Add the liquid. Bring the mixture to a boil and then reduce the heat to simmer for 30-35 minutes. Stir occasionally and add additional liquid if needed.
    7. When the lentils and carrots are soft but before they get mushy, add the jar of salsa and stir in the chopped spinach.
    8. Cook an additional 1-2 minutes or until the spinach is wilted.