Spinach And Lentil Soup

By á-174942

Ingredients

• 4 cups canned beef broth more if needed
• 1 cup lentils
• 2 tablespoons olive oil
• 1 large onion chopped
• 1 small green bell pepper chopped
• 1 celery stalk chopped
• 1 can tomato sauce (8 oz)
• 1/4 cup purchased salsa
• 1 package frozen chopped spinach - (10 oz) thawed, drained
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.

Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and saute until tender, about 10 minutes.

Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes.

Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.

This recipe yields 6 servings.