Chilled Lentil Soup With Spinach - cooking recipe
Ingredients
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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
Preparation
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In large stock pot, heat olive oil and saute 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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