Turkish Spinach and Lentil Soup

Top Review by Gina Farina

NOTE to the posting chef Carole Reu: your list of ingredients is missing the garlic! I added about 3 cloves, minced. Please correct your recipe. This was very delicious. I made it with my DIL and subbed veggie broth cause she is vegetarian. It tasted better after a day or two when the flavors mingled. Next time I might add some lamb and will also garnish with a good yogurt. It's a keeper...thanks for posting.

Ingredients Nutrition


  1. Rinse the lentils.
  2. Bring them to a boil in the beef broth.
  3. Reduce heat and simmer, covered, for 40 minutes.
  4. Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
  5. Stir the mixture on medium heat until the onions and bulgur are lightly browned.
  6. Mix in the parsley and tomatoes.
  7. When 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.
  8. Simmer the soup for 15 minutes.
  9. Add 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.
  10. Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
  11. Garnish with more fresh parsley.
  12. NOTES : Serve this soup with crusty bread.
  13. Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.

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