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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 cups (about) canned beef broth |
1 cup lentils |
2 tablespoons olive oil |
1 large onion, chopped |
1 small green bell pepper, chopped |
1 celery stalk, chopped |
1 8-ounce can tomato sauce |
1/4 cup purchased salsa |
1 10-ounce package frozen chopped spinach, thawed, drained |
Directions:
1. Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
2. Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
3. 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.
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