SPINACH AND LENTIL SOUP

Spinach and Lentil Soup image

Provided by Charleen Borger

Categories Soup/Stew Tomato Vegetable Quick & Easy High Fiber Spinach Lentil Fall Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Previous Next

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

Steps:

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 sauté 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.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#lactose #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #soups-stews #beans #vegetables #american #easy #fall #vegan #vegetarian #winter #freezer #stove-top #dietary #seasonal #comfort-food #inexpensive #lentils #egg-free #free-of-something #greens #spinach #taste-mood #savory #equipment #presentation #served-hot #4-hours-or-less