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Spinach and Lentil Soup

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


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.


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