Turkish Spinach And Lentil Soup

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Steps

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Rinse the lentils.

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Bring them to a boil in the beef broth.

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Reduce heat and simmer , covered , for 40 minutes.

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Meanwhile , heat the olive oil in a heavy soup pot.

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Saute the onions until translucent.

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Add the garlic , cayeene , bay leaves and bulgur.

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Stir the mixture on medium heat until the onions and bulgur are lightly browned.

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Mix in the parsley and tomatoes.

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When the tomatoes begin to give up their juice , gently stir in the tomato paste.

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Pour the lentils and their liquid into the soup pot with the onions and bulgur.

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Simmer the soup for 15 minutes.

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Add the rosemary , salt and pepper to taste.

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If the lentils and bulgur have absorbed too much liquid , add more broth , water or tomato juice.

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Remove the bay leaves.

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Just before serving , stir in the fresh spinach and let it wilt in the hot soup.

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Garnish with more fresh parsley.

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Broil the bread on both sides , rubbed with a cut garlic clove , and drizzled with olive oil.

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Ingredients

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lentils, nonfat beef broth, salt, olive oil, onions, cayenne, bay leaves, bulgur, fresh parsley, tomatoes, tomato paste, dried rosemary, salt and pepper, spinach, parsley