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Spinach Lentil Soup

6 c Vegetable Broth (Ornish)
1 c Lentils
1 tb Cooking wine
1 1/2 lg Onions, diced
1 sm Green bell pepper, diced
1 Celery stalk, diced
8 oz Tomato sauce
1/2 c Salsa
2 tb Better than Bouillon
10 oz Frozen chopped spinach, thawed out and drained


(Modified from the original.) In large saucepan, bring 5 cups broth and lentils to a boil. Simmer 30 minutes. In large skillet, heat oil over medium-high heat. Sauté onion, bell pepper and celery until tender. Add to saucepan. Add tomato sauce and salsa. Blend well. Simmer 30 minutes. If necessary, thin out soup with remaining broth. Add spinach and stir. Simmer 2 minutes. Salt and pepper to taste and serve. Serves 6.


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