Turkish Lentil Soup

2 tbsp olive oil
2 onions, chopped
6 cloves garlic, minced
2 tbsp chopped rosemary
1 bay leaf
1/2 tsp cayenne pepper
1/2 cup medium-coarse bulgur
1 (14 1/2-oz) can whole tomatoes
1/4 cup tomato paste
10 cups vegetable stock or water
1 3/4 cups dried lentils, picked through and rinsed
4 cups lightly packed fresh spinach leaves (about 1 bunch)
1/2 cup chopped fresh parsley
2 1/2 tsp salt
1/2 tsp freshly ground black pepper

Heat oil over medium heat in a heavy stockpot, add onions and saute until translucent, about 8 minutes. Stir in garlic rosemary, bay leaf and cayenne pepper. Stir in bulgur, saute until bulgur is lightly toasted and onions are golden brown, about 5 minutes. Squeeze tomatoes into bulgur mixture and add any tomato juice from the can. Stir in tomato paste. Add stock (or water) and lentils. Bring to a simmer over high heat. Decrease heat to medium-low. Cover and simmer for 25 minutes, stirring occasionally, or until lentils are just tender. Stir in spinach, parsley, 2 1/2 tsp salt, and 1/2 tsp of black pepper. Simmer until spinach wilts, about 2 minutes. Discard bay leaf. Season soup to taste with more salt and black pepper if desired.

This entry was published on November 11, 2012 at 6:24 pm. It’s filed under Soups and Stews and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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