Recipe information
Yield
Serves 6
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
Preparation
Step 1
Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
Step 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.
Step 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.
