Turkish Spinach and Lentil Soup

From 'On Safari'

Ingredients:

  • 1 c. dried lentils
  • 5 c. vegetable stock
  • 1 tsp salt
  • 1/4 c. olive oil
  • 2 c. chopped onions
  • 3 cloves garlic, pressed
  • 1/4 tsp. cayenne
  • 2 bay leaves
  • 1/2 c. raw bulghur
  • 1/4 c. chopped parsley
  • 2 c. chopped tomatoes
  • 1/4 c. tomato paste
  • pinch of dried rosemary
  • salt and freshly ground black pepper to taste
  • 2 c. stemmed, cleaned and coarsely chopped fresh spinach
  • chopped fresh parsley

Instructions:

  1. Rinse the lentils.  Bring them to a boil in the salted stock.  Reduce the heat and simmer, covered, for 40 minutes. 
  2. Meanwhile, 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.
  3. Mix in the parsley and tomatoes.  When the tomatoes begin to give up their juice, gently stir in the tomato paste.
  4. Pour the lentils and their liquid into the soup pot with the onions and bulghur.  simmer the sou for 15 minutes.  Add the rosemary, salt and pepper to taste.  If necessary, add more liquid.  Remove the bay leaves.
  5. Just before serving, stir in the fresh spinach and lit it wilt in the hot soup.  Garnish with more fresh parsley and serve with crusty bread.