JESSICA'S TURKISH SPINACH AND LENTIL SOUP
This is my variation of a soup recipe from Sundays at Moosewood. It's always a hit when I make it and I once even had an offer to package it and sell it in a New York City coffee shop.
Provided by jessica327
Categories Spinach
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Rinse lentils and bring to a boil in 5 cups salted water or stock. Once boiling, reduce heat and simmer, covered for 40 minutes.
- While lentils boil, in a separate stock pot, heat olive oil over medium heat and sauté onions and the optional bacon. When the onions just begin to soften, add garlic, cayenne, bay leaves, cumin, coriander and chili powder. Cook for a few minutes, but don't allow garlic to brown.
- Add tomatoes and crush with a spoon to your desired consistency. If lentils are ready, add them to the tomato mixture now. If not, take tomatoes off heat and wait for lentils.
- Once lentils have been added to the tomatoes, simmer for 15 minutes over medium heat. Add salt and pepper to taste. You may also want to add some more spices if you like a little more kick to it.
- Add frozen spinach and cook another five minutes. If using fresh spinach, only cook for two minutes.
- If wanted, serve with a dollop of Greek yogurt or sour cream.
- The lentils do soak up a lot of liquid, so for reheating, you may need to add more stock.
TURKISH SPINACH AND LENTIL SOUP
Make and share this Turkish Spinach and Lentil Soup recipe from Food.com.
Provided by Carole Reu
Categories Lentil
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the lentils.
- Bring them to a boil in the beef broth.
- Reduce heat and simmer, covered, for 40 minutes.
- Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
- Stir the mixture on medium heat until the onions and bulgur are lightly browned.
- Mix in the parsley and tomatoes.
- When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
- Simmer the soup for 15 minutes.
- Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
- Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
- Garnish with more fresh parsley.
- NOTES : Serve this soup with crusty bread.
- Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.
Nutrition Facts : Calories 151.8, Fat 7.2, SaturatedFat 1, Sodium 368.3, Carbohydrate 19.1, Fiber 5.4, Sugar 4.4, Protein 4.8
LEBANESE SPINACH AND LENTIL SOUP
This has fantastic flavor--absolutely love this. Feel free to substitute fresh chard for the spinach or mint for the cilantro. Serve with tzatziki and bread and/or a tomato salad. I used fresh spinach and doubled the recipe. Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Lentil
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
- Add the garlic and cook for 1 more minute.
- Add the water, stock, lentils, and spices, and bring to a simmer.
- Cook, covered, until the lentils are tender, 30 to 40 minutes.
- In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
- In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
- Transfer the cooked spinach to a plate and set aside.
- Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
- Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
- Add more lemon if you like, or pass around wedges at the table.
- Ladle into bowls and top with cilantro.
HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION
I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!
Provided by e.kopeczky
Categories Lentil
Time 1h15m
Yield 3-4 Quarts, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil at medium-high heat.
- Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
- Add garlic and cook until fragrant (30 seconds).
- Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
- Stir in lentils, salt and pepper to taste.
- Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
- Uncover, add vegetable broth and water.
- Bring to a boil, cover partially, and reduce heat to low.
- Simmer until lentils are tender but not mushy (30-35 minutes).
- Discard bay leaf.
- Puree 3 cups soup in blender until smooth, then return puree to pot.
- Stir in spinach until wilted.
- Serve! (or place in plastic containers for work!).
Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 1, Sodium 215.3, Carbohydrate 21.9, Fiber 7.5, Sugar 6.7, Protein 7.1
TURKISH RED LENTIL SOUP WITH MINT
This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.
Provided by Jenna
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
- Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
- Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g
TURKISH SPINACH
Make and share this Turkish Spinach recipe from Food.com.
Provided by Nye McClelland
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and wash spinach very well to get all the silt off (I use all the spinach including the roots), it takes about 4-5 washes.
- In a large pot heat oil, add onions and saute until soft.
- Add all the ingredients in sequence and bring to a boil.
- Reduce to low heat and cook until the rice is cooked.
- Eat as is or add a couple of tbsp of Garlic-Yogurt sauce and enjoy!
- Garlic-Yogurt Sauce: 1 cup of plain yogurt 2-4 minced garlic (depending on how much garlic you prefer) salt to taste Method: Combine all the ingredients and serve over your meal.
MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
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