Moosewood's Turkish Lentil & Spinach Soup

Red lentils in broth constitutes possibly the most simple and digestible source of much-needed protein for someone recuperating from a stomach flu or whose digestive system is still sensitive. In the case that the patient retains a zest for flavor, a little cayenne and a helping of vegetables provide welcome taste as well as the additional fortification of vitamins and minerals in this quick and easy soup that places as little strain on the cook as on the convalescent.

Moosewood's Turkish Lentil & Spinach Soup

Recipe by Lisa Turner Adapted from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More for a much smaller and cozier audience Cuisine: Turkish Published on October 10, 2009 Easy, nourishing and easily digestible Turkish-style lentil soup with spinach and tomatoes Preparation: 10 minutes Cooking time: 20 to 30 minutes Print this recipe Ingredients: 1 cup dried red lentils 4 1/2 cups vegetable stock 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced or crushed 1/4 cup bulgur wheat (optional) 1/4 teaspoon ground cayenne 1 bay leaf 1/4 teaspoon dried rosemary 2 large tomatoes, chopped large handful of fresh parsley, chopped 1 bunch fresh spinach, trimmed and coarsely chopped 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the lentils and cover with the vegetable stock in a large saucepan or soup pot. Bring to a boil, reduce the 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 wheat and onions are lightly browned, about 3 to 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 pan. 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. Makes 4 to 6 servings

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Wilted Spinach with Pine Nuts and Lemon-Yogurt Dressing
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