Turkish Lentil Soup
- Number of Servings: 8
Ingredients
1 c lentils, uncooked5 c broth (low sodium veggie or chicken)1 tsp salt3 Tbsp olive oilabout 2 c onions, chopped1/4 tsp cayenne2 bay leaves1/2 c bulgur, raw1/4 c fresh parsley, chopped2 c tomatoes, chopped (or canned)1/4 c tomato paste1 pinch dried rosemarysalt and pepper2 c spinach, coarsely choppedparsley, chopped
1. Rinse the lentils.
2. Bring them to a boil in the broth.
3. Reduce heat and simmer, covered, for 40 minutes.
4. Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayenne, bay leaves and bulgur.
5. Stir the mixture on medium heat until the onions and bulgur are lightly browned.
6. Mix in the parsley and tomatoes.
7. When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
8. Simmer the soup for 15 minutes.
9. Add the rosemary, salt and pepper to taste. (Remember, a little rosemary goes a long way!) If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
10. Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
11. Garnish with more fresh parsley.
Delicious with crusty bread.
Serves 6 - 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MFGREEN.
2. Bring them to a boil in the broth.
3. Reduce heat and simmer, covered, for 40 minutes.
4. Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayenne, bay leaves and bulgur.
5. Stir the mixture on medium heat until the onions and bulgur are lightly browned.
6. Mix in the parsley and tomatoes.
7. When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
8. Simmer the soup for 15 minutes.
9. Add the rosemary, salt and pepper to taste. (Remember, a little rosemary goes a long way!) If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
10. Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
11. Garnish with more fresh parsley.
Delicious with crusty bread.
Serves 6 - 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MFGREEN.
Nutritional Info Amount Per Serving
- Calories: 232.8
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 458.6 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 11.9 g
- Protein: 11.5 g