Mexican Lentil Soup - cooking recipe

Ingredients

1 tablespoon canola oil
1 cup onion, chopped
1 cup carrot, chopped
6 cups water
1 (16 ounce) jar salsa, mild
1 1/4 cups dry lentils, rinsed

Preparation

Heat oil in dutch oven or large soup pot over medium heat.
Add onion and carrot; cook and stir 3 to 4 minutes.
Add water, salsa and lentils. Bring to a boil.
Reduce heat, simmer 30 to 40 minutes or until letils are tender.
Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. Be creative!