Adapted from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More for a much smaller and cozier audience.
Moosewood's Turkish Lentil & Spinach SoupOther recipes you may enjoy:
1 cup red lentils
4 1/2 cups vegetable stock
1 tablespoon olive oil
1 onion, chopped
1-2 cloves garlic, minced or crushed
1/4 cup bulgur wheat (optional)
1/4 teaspoon cayenne
1 bay leaf
1/4 teaspoon dried rosemary
2 large tomatoes, chopped
large handful fresh parsley, chopped
1 bunch fresh spinach, trimmed and coarsely chopped
1 teaspoon sea salt, or to taste
fresh ground black pepper
Rinse the lentils. Cover the lentils with the vegetable stock in a large saucepan or soup pot, and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 25 minutes or until the lentils are soft.
Meanwhile, heat a medium saucepan over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Sauté the onion and garlic for 5 minutes or until the onion turns translucent. Add the bulgur wheat if using, along with the cayenne and bay leaf. Stir until the bulgur and onions are lightly browned, about 3-4 minutes. Toss in the rosemary and stir for a few moments. Now add the tomatoes and parsley, turn down the heat slightly, and simmer for 2 to 3 minutes to soften the tomatoes.
Pour the vegetable mixture into the lentils, and raise the heat to medium-low. Stir in the spinach and cover the pot. Simmer for 3 to 5 minutes to let the spinach wilt. Remove from heat, and season with salt and plenty of fresh ground black pepper.
Serve hot or warm. Serves 4 to 6.
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