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Ingredients: 1 cup lentils 6 cups bouillon 2 onions, chopped 4 cloves garlic, minced pinch cayenne, or to taste 1/2 t. oregano 2 bay leaves 1/2 cup bulghar 1/4 cup chopped Italian parsley 1 28-oz. can plum tomatoes, chopped 1 lb. spinach, torn in pieces Freshly ground black pepper to taste Method: Bring the lentils and bouillon to a boil in a large pot and cook 20 minutes, or until they are just barely tender. Add the onions, garlic, seasonings, bulghar, parsley and tomatoes and simmer 20-30 minutes, or until the bulghar is tender. Remove the bay leaves. Put the spinach on top of the soup, cover the pot and simmer just until spinach wilts, about 2 minutes. Stir the spinach into the soup and serve with ground pepper to taste. |
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