Moosewood--Turkish Spinach and Lentil Soup

[Guest guest]

* Exported from MasterCook *

 

Turkish Spinach and Lentil Soup

 

Recipe By :Sundays at Moosewood

Serving Size : 8 Preparation Time :0:00

Categories : " Sent "

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried lentils

5 cups vegetable stock or water

1 teaspoon salt

1/4 cup olive oil

2 cups chopped onions

3 cloves garlic -- pressed

1/4 teaspoon cayenne

2 bay leaves

1/2 cup raw bulghur

1/4 cup chopped fresh parsley

1/4 cup tomato paste

1 pinch dried rosemary -- (or to taste)

salt & freshly ground pepper to taste

2 cups fresh spinach

---cleaned & coarsely chopped

chopped fresh parsley

 

Rinse the lentils. Bring them to a boil in the salted stock or water. Reduce the

heat and simmer, covered, for 40 minutes.

 

Meanwhile, heat the olive oil in a heavy soup pot. Sauté the onions until

transluscent. Add the garlic, cayenne, bay leaves, and raw bulghur. Stir the

mixture on medium heat until the onions and bulghur 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 bulghur. Simmer the soup for 15 minutes. Add

the rosemary, salt, and pepper to taste. If the lentils and bulghur have

absorbed too much liquid, add more stock, 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 and serve with crusty bread.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 167 Calories; 7g Fat (37.0% calories from

fat); 8g Protein; 20g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 342mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0