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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
lentil	1 1/2	cups	washed dried	122.43	25.5717	10.3488	0.6353
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
spinach	1	package	chopped cooked frozen	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.