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Print this Recipe    Turkish lentil and spinach soup

1 tblsp oil
garlic, minced (1-10 cloves, according to personal preference)
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 vegie stock and lentils in a smallish 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. The lentils
should be looking cooked-ish by now, so upend the lentil/stock mix
into the big pot.

You now have your base soup, to which you should add the lemon and
rosemary and allow to simmer for at least 15 minutes. The flavours
will mix through - adjust for taste by adding lemon, rosemary or
more chilli as desired. If you're using dried rosemary, leave it
a little longer so that it has time to let its flavour out. 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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