Subject: Turkish Spinach and Lentil Soup
From: "[email-masked]" <[email-masked]>
Date: 15 Aug 1999 08:21:56 -0600
Newsgroups: rec.food.recipes

*  Exported from  MasterCook  *

                     Turkish Spinach and Lentil Soup

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Healthwise                       Side Dishes
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
          pinch         dried rosemary -- to taste
                        salt and pepper -- to taste
   2      cups          spinach -- coarsely chopped
                        fresh parsley -- chopped

Rinse the lentils.  Bring them to a boil in the beef broth.  Reduce heat and 
simmer, covered, for 40 minutes.  Meanwhile, heat the olive oil in a heavy soup 
pot.  Saute the onions until translucent.  Add the garlic, cayeene, bay leaves 
and bulgur.  Stir the mixture on medium heat until the onions and bulgur are 
lightly browned.  Mix in the parsley and tomatoes.  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.  Simmer the soup for 
15 minutes.  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.  Just before serving, stir in the fresh spinach and let 
it wilt in the hot soup.  Garnish with more fresh parsley.

Per serving w/o crusty bread = 209 Calories, 7.5 gm Fat, 0.0 mg Cholesterol, 
759.9 mg Sodium, 27.4 mg Carbohydrate, 16.1 gm Protein, 10.7 gm Fiber.

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NOTES : Serve this soup with crusty bread.  Broil the bread on both sides, 
rubbed with a cut garlic clove, and drizzled with olive oil.

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