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LOCATION: Recipes >> Middle Eastern >> Lentil Soup 04

Print this Recipe    Lentil Soup 04

Turkish lentil and spinach soup

1 tblsp oil
garlic, minced
1 onion, diced
1/4 to 1/2 tsp cayenne pepper or chilli powder
1/2 cup chopped parsley
1/2 cup cracked wheat
1 cup red lentils
2 L vegetable stock
1 tin tomatoes, chopped/mashed/pureed
1 bunch spinach, de-stemmed and roughly chopped
rosemary - at least 1 tablespoon fresh, chopped
juice of one lemon

Put stock and lentils in a saucepan and bring to boil. Simmer for
approx 20 minutes. Meanwhile, in a larger pot, saute garlic,
cayenne and onion in oil until onion is transparent. Add cracked
wheat and parsley and mix through. Add tomatoes and mix, allowing
the cracked wheat to absorb the juices. Add the lentil/stock mix
into the big pot.

Add the lemon and rosemary and allow to simmer for at least 15
minutes. Adjust for taste by adding lemon, rosemary or more chilli
as desired. Add water if you think it's too thick; the cracked
wheat will tend to bulk out and make it a bit porridge-like if you
don't have enough liquid.

Just before serving, mix the spinach through the soup. It should
only just wilt.

Serve with crusty bread. Feeds 4-6.


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