1. In large stock pot, heat olive oil and sauté onion, celery, and garlic until limp. 2. Add lentils and broth; bring to a boil. 3. Reduce heat and simmer, covered, 1 hour or until lentils are tender. 4. Cool slightly. 5. Using blender, puree soup in batches; return to stock pot. 6. Rinse spinach in colander and squeeze out as much moisture as possible. 7. Add spinach to soup, stirring to combine completely. 8. Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator. 9. Serve cold or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
