LENTIL SOUP WITH SPINACH

SERVINGS: 6 PORTIONS

INGREDIENTS AND QUANTITY:

LENTILS (1 LB.)
TOMATOES (10 OZ.)
WHITE ONION (2 OZ.)
GARLIC (1 CLOVE)
SPINACH (4 OZ.)
CHICKEN BROTH (4 QTS.)
FRESH JALAPENO CHILI (1)
FRESH CILANTRO (4 STEMS)

PREPARATION:
1. COOK THE LENTILS WITH 3 QTS. OF CHICKEN BROTH FOR 25 MINUTES OVER
LOW HEAT.

2. THOROUGHLY BLEND THE TOMATOES, ONION AND GARLIC WITH THE
REMAINING CHICKEN BROTH.

3. ADD THE ABOVE GRINDED INGREDIENTS TO THE LENTILS ALONG WITH
THE FRESH JALAPEÑO. SEASON WITH CILANTRO AND SALT TO TASTE AND
SIMMER FOR 10 MINUTES.

4. ADD THE SPINACH 5 MINUTES BEFORE REMOVING FROM HEAT.