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Spinach And Lentil Soup


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  • 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


Servings 6


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.

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