1/1 Photo of Turkish Spinach and Lentil Soup
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Units: US | Metric
- 1 cup lentils, uncooked
- 5 cups nonfat beef broth
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 cups onions, chopped
- 1/4 teaspoon cayenne
- 2 bay leaves
- 1/2 cup bulgur, raw
- 1/4 cup fresh parsley, chopped
- 2 cups tomatoes, chopped
- 1/4 cup tomato paste
- 1 pinch dried rosemary
- salt and pepper
- 2 cups spinach, coarsely chopped
- to taste parsley, chopped
- 1Rinse the lentils.
- 2Bring them to a boil in the beef broth.
- 3Reduce heat and simmer, covered, for 40 minutes.
- 4Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
- 5Stir the mixture on medium heat until the onions and bulgur are lightly browned.
- 6Mix in the parsley and tomatoes.
- 7When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
- 8Simmer the soup for 15 minutes.
- 9Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
- 10Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
- 11Garnish with more fresh parsley.
- 12NOTES : Serve this soup with crusty bread.
- 13Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.
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Nutritional Facts for Turkish Spinach and Lentil Soup
Serving Size: 1 (193 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 151.7
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 368.3 mg
- Total Carbohydrate 19.0 g
- Dietary Fiber 5.3 g
- Sugars 4.4 g
- Protein 4.7 g