Turkish Spinach And Lentil Soup Recipes

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TURKISH SPINACH AND LENTIL SOUP



Turkish Spinach and Lentil Soup image

Make and share this Turkish Spinach and Lentil Soup recipe from Food.com.

Provided by Carole Reu

Categories     Lentil

Yield 8 serving(s)

Number Of Ingredients 15

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
1 pinch dried rosemary
salt and pepper
2 cups spinach, coarsely chopped
to taste parsley, chopped

Steps:

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

Nutrition Facts : Calories 151.8, Fat 7.2, SaturatedFat 1, Sodium 368.3, Carbohydrate 19.1, Fiber 5.4, Sugar 4.4, Protein 4.8

JESSICA'S TURKISH SPINACH AND LENTIL SOUP



Jessica's Turkish Spinach and Lentil Soup image

This is my variation of a soup recipe from Sundays at Moosewood. It's always a hit when I make it and I once even had an offer to package it and sell it in a New York City coffee shop.

Provided by jessica327

Categories     Spinach

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 cup dried lentils
5 cups water or 5 cups really good beef stock
1 teaspoon salt
1/4 cup olive oil
2 cups roughly chopped onions
3 garlic cloves, pressed
1 teaspoon cayenne pepper
2 bay leaves
1 tablespoon ground cumin
1 teaspoon ground coriander
1 (28 ounce) can whole tomatoes
1/2 teaspoon hot chili powder
2 (10 ounce) packages whole frozen leaf spinach or 2 (10 ounce) packages fresh Baby Spinach
salt & pepper
2 slices bacon, chopped (optional)
1 cup sour cream (optional) or 1 cup Greek yogurt (optional)

Steps:

  • Rinse lentils and bring to a boil in 5 cups salted water or stock. Once boiling, reduce heat and simmer, covered for 40 minutes.
  • While lentils boil, in a separate stock pot, heat olive oil over medium heat and sauté onions and the optional bacon. When the onions just begin to soften, add garlic, cayenne, bay leaves, cumin, coriander and chili powder. Cook for a few minutes, but don't allow garlic to brown.
  • Add tomatoes and crush with a spoon to your desired consistency. If lentils are ready, add them to the tomato mixture now. If not, take tomatoes off heat and wait for lentils.
  • Once lentils have been added to the tomatoes, simmer for 15 minutes over medium heat. Add salt and pepper to taste. You may also want to add some more spices if you like a little more kick to it.
  • Add frozen spinach and cook another five minutes. If using fresh spinach, only cook for two minutes.
  • If wanted, serve with a dollop of Greek yogurt or sour cream.
  • The lentils do soak up a lot of liquid, so for reheating, you may need to add more stock.

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