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Spinach and Lentil Soup




Source of Recipe


Bon Appitit - October 1991


List of Ingredients




5 cup canned vegetable broth
1 cup lentils
2 Tbsp olive oil
1 lg onion -- chopped
1 sm green bell pepper -- chopped
1 stalk celery -- chopped
8 oz tomato sauce
1/4 cup salsa
10 oz frozen chopped spinach -- thawed and drained

Recipe



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 large, heavy skillet over medium-high heat. Add onion, bell pepper and celery and sauti 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.