Lentil-Spinach Soup Recipe
Spinach provides a flavorful addition to this lentil soup made using Progresso® chicken broth, Muir Glen® tomatoes - a delicious dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Skillet
- Colander
- Pot
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped (1 cup)
- 2 cloves garlic, finely chopped
- 6 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 1/4 cups dried lentils, sorted, rinsed
- 3 slices turkey bacon, crisply cooked, patted dry with paper towels, crumbled
- 1 teaspoon salt
- 1/2 teaspoon chicken boullion granules
- 1 box (9 oz) frozen spinach, thawed, squeezed to drain
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