Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!WCG!newsfeed.berkeley.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "carolreu@interl.net" Newsgroups: rec.food.recipes Subject: Turkish Spinach and Lentil Soup Followup-To: rec.food.cooking Date: 15 Aug 1999 08:21:56 -0600 Organization: interl.net Lines: 56 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <199908141252.HAA30971@mail.interl.net> Reply-To: "carolreu@interl.net" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:35219 * 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. - - - - - - - - - - - - - - - - - - NOTES : Serve this soup with crusty bread. Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.