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Name: Turkish Spinach-Lentil Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 50
Cuisine: American
Ingredients: 2 tb Salt; 2 lb onions Chopped; (2 qts); 1/4 ts Cayenne; 1/2 c olive oil; 8 Cloves garlic minced (2-3/4); 3 1/4 lb Lentils; dried; 1 ts Salt; 20 oz Fresh spinach coarsely chopped; Black pepper to taste; 8 Bay Leaves; 1 c Chopped fresh parsley; 1 ts Rosemary (dried or fresh); 6 1/2 c Chopped tomatoes; 2 ga Vegetable stock or water; 2 c Bulgur raw (11 oz.); 3/4 c Tomato paste

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INGREDIENTS

2 tb Salt
2 lb onions ; Chopped; (2 qts)
1/4 ts Cayenne
1/2 c olive oil
8 Cloves garlic ; minced (2-3/4)
3 1/4 lb Lentils; dried
1 ts Salt
20 oz Fresh spinach ; coarsely chopped
Black pepper ; to taste
8 Bay Leaves
1 c Chopped fresh parsley
1 ts Rosemary ; (dried or fresh)
6 1/2 c Chopped tomatoes
2 ga Vegetable stock ; or water
2 c Bulgur ; raw (11 oz.)
3/4 c Tomato paste

Servings

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 hotsoup. Meal Planning - This is a protein balanced soup substantial enough to serve as a main dish. Need: 2 1/2 gal stock pot. Cooking Time: 1 hour and 15 minutes Per 6-oz serving: 135 cals, 2.8 g fat, 390 mg sodium Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd

NOTES

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Turkish Spinach-Lentil Soup

2 tb Salt
2 lb onions Chopped; (2 qts)
1/4 ts Cayenne
1/2 c olive oil
8 Cloves garlic minced (2-3/4)
3 1/4 lb Lentils; dried
1 ts Salt
20 oz Fresh spinach coarsely chopped
 Black pepper to taste
8 Bay Leaves
1 c Chopped fresh parsley
1 ts Rosemary (dried or fresh)
6 1/2 c Chopped tomatoes
2 ga Vegetable stock or water
2 c Bulgur raw (11 oz.)
3/4 c Tomato paste

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 hotsoup.    Meal Planning - This is a protein balanced soup substantial enough to serve  as a main dish. Need: 2 1/2 gal stock pot. Cooking Time: 1 hour and 15  minutes Per 6-oz serving: 135 cals, 2.8 g fat, 390 mg sodium    Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a  Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley  & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu    Recipe by: Moosewood for a Crowd

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Nutrition

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Serving Size: 1 Serving (169g)
Recipe Makes: 50

Calories: 121
Calories from Fat: 10 (8%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 111.5mg		4 %
Potassium 515.4mg		14 %
Total Carbohydrate 24.6g		7 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 17.9g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 121

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