Turkish Spinach and Lentil Soup
1 cup lentils
5 cups broth
1 teaspoon salt
1/4 cup olive oil
2 cups onions, chopped
3 cloves garlic, pressed
1/4 teaspoon cayenne
2 bay leaves
1/2 cup bulgur
1/4 cup fresh parsley, chopped
2 cups tomatoes, chopped
1/4 cup tomato paste
pinch dried rosemary, to taste
salt and pepper, to taste
2 cups spinach, coarsely chopped
fresh parsley, chopped
Rinse the lentils. Bring them to a boil in the salted sock or
water. Reduce the 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, 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 parsley and serve with crusty