Chilled Lentil Soup With Spinach - cooking recipe

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
Preparation
    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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