I went to print out this recipe the other day and was surprised to discover I’d never posted it. This is another one of my kick-backs from “back in the day” when I watched every thing I ate. I’m trying to get back into those good habits. Recipes like this one are a big help, because this is something I’d eat even if I wasn’t watching my weight. I found the original recipe in the October 1991 issue of Bon Appétit, but I wanted it even healthier. For one thing, I replaced the standard beef broth with the fat-free, low sodium variety. I found it to be too salty with 5 cups of the standard broth. There’s plenty of salt in the tomato sauce and salsa, and you can always add more if you feel the need. My husband like to eat this with a bit of freshly grated Parmesan on top. That’s another good way to get a little extra saltiness in there.
- 5 cups fat-free low sodium beef broth (about 3 cans worth)
- 1 cup dry lentils
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 small green bell pepper, chopped
- 1 stalk celery, chopped
- 8 ounces tomato sauce
- 1/4 cup salsa
- 10 ounces frozen chopped spinach, thawed and drained
- Salt and pepper to taste
- Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
- Meanwhile, heat olive oil in large, heavy skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
- Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.