Ingredients
3 cups water3 cups reduced-sodium chicken broth2/3 cup dried lentils, rinsed2 large garlic cloves, minced1 tablespoon ground cumin2 teaspoons dried oregano1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pumpkin1/2 cup mild salsa1/2 teaspoon salt5 cups fresh spinach, lightly packed
Preparation
In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
