"Easy, nourishing and easily digestible Turkish-style lentil soup with spinach and tomatoes..."
INGREDIENTS
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1 cup dried red lentils
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4 1/2 cups vegetable stock
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1 tablespoon olive oil
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1 onion, chopped
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2 cloves garlic, minced or crushed
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1/4 cup bulgur wheat (optional)
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1/4 teaspoon ground cayenne
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1 bay leaf
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1/4 teaspoon dried rosemary
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2 large tomatoes, chopped
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large handful of fresh parsley, chopped
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1 bunch fresh spinach, trimmed and coarsely chopped
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1 teaspoon sea salt, or to taste
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fresh ground black pepper