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
- 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.
