Chilled Lentil Soup With Spinach
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup coarsely chopped onion
- 1 cup thinly sliced celery
- 3 teaspoons minced garlic
- 1 1⁄2 cups dried lentils (washed)
- 6 cups beef broth
- 1 (10 ounce) package frozen chopped spinach, cooked according to pkg directions
directions
- In large stock pot, heat olive oil and sauté onion, celery, and garlic until limp.
- Add lentils and broth; bring to a boil.
- Reduce heat and simmer, covered, 1 hour or until lentils are tender.
- Cool slightly.
- Using blender, puree soup in batches; return to stock pot.
- Rinse spinach in colander and squeeze out as much moisture as possible.
- Add spinach to soup, stirring to combine completely.
- Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.
- Serve cold or at room temperature.
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