Lentil and spinach soup
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course:
Soup
Cuisine:
Mexican
Servings: 4 people
Ingredients
- 1 cup dried lentils rinsed
- 1 jar Molli Morelos cooking sauce
- 5 cups chicken or vegetable broth
- 2 cups baby spinach
- Salt to taste
- 1 banana sliced into thin rounds
Instructions
-
Add chicken or vegetable broth and dried lentils to a heavy large pot over medium-high heat; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.
-
Add Molli Morelos cooking sauce and spinach; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper.
-
Ladle lentil soup into bowls. Top each serving with 2/3 banana rounds. Provecho!
Recipe Notes
Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.
