Middle Eastern: Lentil Soup 04 by Recipe Cottage

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	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.