Displaying spinach and lentil soup recipe


6 cups 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 salsa (tomatoes, corn, black beans, green chili pepper, salt, vinegar -- cooked down)

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.

Originally from Gourmet magazine.

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