Turkish Lentil Soup
- 2 tablespoons olive oil
- 2 onions, chopped
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 1/2 cup medium-coarse bulgur (#3 grade)
- 1 (14 1/2-ounce) can whole tomatoes
- 1/4 cup tomato paste
- 10 cups vegetable stock (see recipe) or water
- 1 3/4 cups dried lentils, picked through and rinsed
- 4 cups lightly packed fresh spinach leaves (about 1 bunch)
- 1/2 cup chopped fresh parsley
- 2 1/2 teaspoons sea salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
Heat oil over medium heat in a heavy stockpot, add onions and sauté till translucent, about 8 minutes. Stir in garlic, rosemary, bay leaf and cayenne pepper. Stir in bulgur, sauté until bulgur is lightly toasted and onions are golden brown, about 5 minutes. Squeeze tomatoes into bulgur mixture and add any tomato juice from the can. Stir in tomato paste. Add stock (or water) and lentils. Bring to a simmer over high heat. Decrease heat to medium-low. Cover and simmer for 25 minutes, stirring occasionally, or until lentils are just tender. Stir in spinach, parsley, 2 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Simmer until spinach wilts, about 2 minutes. Discard bay leaf. Season soup to taste with more salt and black pepper, if desired.
Ladle the soup into bowls and serve.
The soup will keep for 2 days, covered and refrigerated. To rewarm, bring the soup to a simmer over medium-high heat, stirring occasionally.