Turkish Spinach-Lentil Soup
| Yield: | 50 Servings |
| Categories: | Moosewood, Vegetarian |
| 3 1/4 | lb | Lentils; dried |
| 2 | tb | Salt |
| 2 | ga | Vegetable stock; or water |
| 1/2 | c | Olive oil |
| 2 | lb | Chopped onions; (2 qts) |
| 8 | Cloves garlic; minced (2-3/4 tbsp) | |
| 1/4 | ts | Cayenne |
| 8 | Bay leaves | |
| 2 | c | Bulgur; raw (11 oz.) |
| 1 | c | Chopped fresh parsley |
| 6 1/2 | c | Chopped tomatoes; (2-1/2 pounds) |
| 3/4 | c | Tomato paste |
| 1 | ts | Salt |
| 1 | ts | Rosemary; (dried or fresh) |
| Black pepper; to taste | ||
| 20 | oz | Fresh spinach; coarsely chopped (2 bags) |
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