Instructions
1. Rinse the lentils. In a stockpot, bring them to a boil in salted water or vegetable stock, reduce the heat, cover the pot, and simmer for 40
minutes, or until the lentils are soft.
2. In a smaller pot, saute the onions and garlic in the olive oil until the onions are translucent.
3. Add the cayenne, bay leaves, and bulgur.
Stir over medium heat until the bulgur and onions are lightly browned.
4. Stir in the parsley, tomatoes, tomato paste, and salt. Turn off the heat.
5. When the lentils are cooked, add
them and their cooking liquid to the onion- bulgur mixture. Add the rosemary and simmer for 15 minutes.
6. Adjust for salt and pepper.
7. Stir in the fresh spinach just before serving,
allowing it to wilt in the hot soup.
Per 6-oz serving: 135 cals, 2.8 g fat, 390 mg sodium
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