Turkish Spinach and Lentil Soup

Recipe by Carole Reu
READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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