Turkish style spinach soup with red lentils and bulgur
200g red lentils, rinsed
200g bulgur, small-grain, rinsed
1 red onion finely chopped
2 tbsp extra virgin olive oil
4 garlic cloves, chopped
half tin of chopped tomatoes
1 tsp red pepper paste
1 tsp tomato puree
800ml of water (add more if needed as lentils and bulgar cook it may become very thick)
1 tsp cumin
3 tbsp dry mint
4 big handfuls fresh spinach, roughly chopped
- Saute the onion in olive oil until glossy looking. Add the garlic and cook for 2/3 mins over a medium heat.
- Add the lentil, bulgur, chopped tomato, red pepper paste, tomato puree water, cumin, salt and pepper. Cook on a medium heat.
- cook for approx 20 minutes until lentils and bulgar are soft and cooked.
- When the lentils and bulgur are cooked, add fresh spinach and mint. Cook until spinach is wilted.