Turkish spinach-lentil soup

Yield: 50 Servings

Measure Ingredient
3¼ pounds Lentils; dried
2 tablespoons Salt
2 gallons Vegetable stock; or water
½ cup Olive oil
2 pounds Chopped onions; (2 qts)
8 \N Cloves garlic; minced (2-3/4 tbsp)
¼ teaspoon Cayenne
8 \N Bay leaves
2 cups Bulgur; raw (11 oz.)
1 cup Chopped fresh parsley
6½ cup Chopped tomatoes; (2-1/2 pounds)
¾ cup Tomato paste
1 teaspoon Salt
1 teaspoon Rosemary; (dried or fresh)
\N \N Black pepper; to taste
20 ounces Fresh spinach; coarsely chopped (2 bags)

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: 2½ gal stock pot. Cooking Time: 1 hour and 15 minutes Per 6-oz serving: 135 cals, 2⅘ 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@...

Recipe by: Moosewood for a Crowd

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