Chilled Lentil Soup With Spinach

• 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

1. In large stock pot, heat olive oil and saute onion, celery, and garlic until limp.
2. Add lentils and broth; bring to a boil.
3. Reduce heat and simmer, covered, 1 hour or until lentils are tender.
4. Cool slightly.
5. Using blender, puree soup in batches; return to stock pot.
6. Rinse spinach in colander and squeeze out as much moisture as possible.
7. Add spinach to soup, stirring to combine completely.
8. Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.
9. Serve cold or at room temperature.

extra virgin olive oil, onion, celery, garlic, dried lentils, beef broth, directions

Taken from www.food.com/recipe/chilled-lentil-soup-with-spinach-94276 (may not work)