Turkish Spinach And Lentil Soup Recipe

Name: Turkish Spinach And Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, uncooked; 5 cups nonfat beef broth; 1 teaspoon salt; 1/4 cup olive oil; 2 cups onions, chopped; 1/4 teaspoon cayenne; 2 bay leaves; 1/2 cup bulgur, raw; 1/4 cup fresh parsley, chopped; 2 cups tomatoes, chopped; 1/4 cup tomato paste; 1 pinch dried rosemary; salt and pepper; 2 cups spinach, coarsely chopped; to taste parsley, chopped

Servings: persons

1 cup lentils, uncooked
5 cups nonfat beef broth
1 teaspoon salt
1/4 cup olive oil
2 cups onions, chopped
1/4 teaspoon cayenne
2 bay leaves
1/2 cup bulgur, raw
1/4 cup fresh parsley, chopped
2 cups tomatoes, chopped
1/4 cup tomato paste
1 pinch dried rosemary
salt and pepper
2 cups spinach, coarsely chopped
to taste parsley, chopped

1
Rinse the lentils.
2
Bring them to a boil in the beef 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, cayeene, 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. 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.
12
NOTES : Serve this soup with crusty bread.
13
Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup lentils, uncooked, 5 cups nonfat beef broth, 1 teaspoon salt, 1/4 cup olive oil, and more.

Yes, Turkish Spinach And Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Spinach And Lentil Soup

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