Saturday, 7 January 2012

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

  1. Saute the onion in olive oil until glossy looking. Add the garlic and cook for 2/3 mins over a medium heat. 
  2. Add the lentil, bulgur, chopped tomato, red pepper paste, tomato puree water, cumin, salt and pepper. Cook on a medium heat.
  3. cook for approx 20 minutes until lentils and bulgar are soft and cooked.
  4. When the lentils and bulgur are cooked, add fresh spinach and mint. Cook until spinach is wilted.


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