Soups: Turkish lentil and spinach soup by Recipe Cottage

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	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.