Chilled Lentil Soup With Spinach

1. 1

   In large stock pot, heat olive oil and saute onion, celery, and garlic until limp.

2. 2

   Add lentils and broth; bring to a boil.

3. 3

   Reduce heat and simmer, covered, 1 hour or until lentils are tender.

4. 4

   Cool slightly.

5. 5

   Using blender, puree soup in batches; return to stock pot.

6. 6

   Rinse spinach in colander and squeeze out as much moisture as possible.

7. 7

   Add spinach to soup, stirring to combine completely.

8. 8

   Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.

9. 9

   Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.