Spinach And Lentil Soup

Ready in 1 hour

Try this Spinach And Lentil Soup recipe, or contribute your own. "Celery" and "October 199" are two of the tags cooks chose for Spinach And Lentil Soup.

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; (10-ounce)
1 cn Tomato sauce; (8-ounce)
1 Celery stalk; chopped
2 tb olive oil
5 c Canned beef broth; (about)
1 lg Onion; chopped
1 sm Green bell pepper; chopped
1 c Lentils
1/4 c Purchased salsa
1 pk Frozen chopped spinach;

Original recipe makes 1 servings



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. Serves 6. Bon Appetit October 1991

Calories Per Serving: 446 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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