Spinach and Lentil Soup

• 5 cups (about) canned beef 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 purchased salsa
• 1 10-ounce package frozen chopped spinach, thawed, drained

1. Bring 4 cups broth and lentils to boil in large saucepan.
2. Simmer until lentils are just tender, about 30 minutes.
3. Meanwhile, heat olive, oil in heavy large skillet over medium-high heat.
4. Add onion, bell pepper and celery and saute until tender, about 10 minutes.
5. Add onion mixture to lentils.
6. Stir in tomato sauce and salsa.
7. Simmer over medium-low heat until lentils are very tender, about 30 minutes.
8. Thin soup with additional broth if necessary.
9. Stir in spinach and simmer until heated through, about 2 minutes.
10. Season soup to taste with salt and pepper.

beef broth, lentils, olive oil, onion, green bell pepper, celery stalk, tomato sauce, purchased salsa

Taken from www.epicurious.com/recipes/food/views/spinach-and-lentil-soup-2556 (may not work)