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.
- 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
Directions See How It's Made
- Rinse the lentils.
- Bring them to a boil in the beef broth.
- Reduce heat and simmer, covered, for 40 minutes.
- Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
- Stir the mixture on medium heat until the onions and bulgur are lightly browned.
- Mix in the parsley and tomatoes.
- 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.
- Simmer the soup for 15 minutes.
- 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.
- Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
- Garnish with more fresh parsley.
- NOTES : Serve this soup with crusty bread.
- Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.