Dinner Jan 25, 2008 - Turkish Lentil Soup

Tonight was our Bible study night including a potluck dinner so people brought different items. Fortunately we had a great array of foods that were quite healthy. We made a Turkish spinach& lentil soup (Sundays at Moosewood). Our friends Jeff and Ruth brought the roasted vegetables including eggplant, onions, corn on cob, balsamic vinegar and a roasting spice. We also had steamed broccoli, homemade lowfat whole grain muffins and a nice salad. All in all it was a great potluck. The soup recipe is as follows:

- 1 cup dried lentils

- 5 cups vegetable stock or water

- 1 tsp salt

- 2 cups chopped onions

- 3 garlic cloves, pressed

- 1/4 tsp cayenne

- 2 bay leaves

- 1/2 cup raw bulgar

- 1/2 cup fresh chopped parsley

- 2 cups chopped tomatoes (Muir Glenn canned chopped tomatoes are really a great choice)

- 1/ 4 cup tomato paste

- pinch dried rosemary (to taste)

- groupnd black pepper

- 2 cups stemmed, cleaned and coarsley chopped spinach

Rinse lentils. Cook in the water or stock (bring to boil and then simmer until tender 20-30 minutes .. recipe had 40 but the green lentils don't seem to need it). At the same time in a separate pot, begin by braising the onions in a little water. After a few minutes add garlic, cayenne pepper, bay leaves and raw bulgur and cook for 2-3 minutes longer. Mix in parsley, tomatoes and tomato paste. For fresh tomatoes it may be necessary to add them first and then after the tomatoes release their juices, add the tomatoe paste. Add the lentils and simmer for 15 minutes. Add rosemary and black pepper to taste. Add more stock if needed, and remove the bay leaves.

Just before serving, stir in the spinach and let wilt. Note that it might be possible to add frozen spinach instead and cook until thawed and tender. Garnish with parsley and serve.