Spinach And Lentil Soup

Recipe Ingredients

4 cups	948ml	Canned beef broth - more if needed
1 cup	237ml	Lentils
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Green bell pepper - chopped (small)
1		Celery stalk - chopped
1		Tomato sauce - (8 oz)
1/4 cup	59ml	Purchased salsa
1		Frozen chopped spinach - (10 oz) - thawed, drained
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
Bon Appetit, October 1991

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