Pumpkin-Lentil Soup Recipe: How to Make It

Ingredients

• 3 cups water
• 3 cups reduced-sodium chicken broth
• 2/3 cup dried lentils, rinsed
• 2 large garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pumpkin
• 1/2 cup mild salsa
• 1/2 teaspoon salt
• 5 cups fresh spinach, lightly packed