Turkish Lentil Soup with Baby Spinach

By • March 8, 2010 20 Comments

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Author Notes: This is a traditional Turkish Lentil Soup. I had this soup when I visited the mystical ancient city called Constantinople also known as Istanbul. I rememeber it was a chilly evening in October, we were walking around in the historic neighborhood of Sultan Ahmet. We walked into a very cozy little restuarant & we insisted if we could sit on the rooftop section of the restaurant with a gorgeous view of the Blue Mosque in sight! Everytime I make this soup, it takes me back to Istanbul! onetribegourmet

Serves 4-6

  • 5oz packets Organic Spinach
  • 1/2 cup chopped Onions
  • 1 teaspoon minced Garlic
  • 1/4 cup chopped Carrots
  • 1/4 cup Red Lentils
  • 2 tablespoons Bulgur Wheat
  • 4-6 cups Organic Chicken or Vegetable Stock
  • 2 teaspoons Tomato Paste
  • 1/2 teaspoon Sumac
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Freshly Ground Pepper
  • 1/4 teaspoon Kosher Salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Fresh Lemon Juice
  • 1 sprig Fresh Italian Parsley
  1. Sauté chopped onions & minced garlic in extra virgin olive oil. Add chopped carrots; let the carrot cook for few minutes. Add red lentils & bulgur wheat & sauté some more. Add the chicken stock. Add tomato paste & stir well. Add sumac, paprika, salt & pepper. Let the soup simmer on low heat for 30-40 minutes until lentils & the bulgur wheat are tender. Serve hot with freshly squeezed lemon juice & chopped fresh parsley!

More Great Recipes: Soups|Beans & Legumes|Lentils

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