Instructions: Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.

Meanwhile, heat olive, oil in heavy large skillet over medium-high heat.

Add onion, bell pepper and celery and saute until tender, about 10 minutes.

Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes.

Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.

Serves 6.

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