~Lentil Soup w/Baby Spinach~

by Sara Hafiz on March 25, 2010

This Soup was inspired by a similar lentil soup  I had when I last visited the mystical & ancient city of Constantinople also known as Istanbul. This is a traditional Turkish Lentil Soup but I added baby spinach for freshness and besides I love baby spinach. Also this soup can be a  great meal with some Turkish sesame bread on a brisk day in Autumn! I remember 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 restaurant & we requested if we could sit on the rooftop section of the restaurant with the gorgeous view of the Blue Mosque in sight! I remember eating this soup and thinking I will never forget this moment, which is embedded in my memory forever. Everytime I make this soup, it takes me back to Istanbul!

  • Restaurant rooftop with a gorgeous view of the Blue Mosque!

Beautiful Blue Mosque

A typical outdoor market in Istanbul with a bounty of Fresh Pomegranates, Dried Fruits & Nuts!

INGREDIENTS:

1/2 cup chopped Onions

1 packet of baby spinach

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

METHOD

Saute chopped onions & minced garlic in extra virgin olive oil. Add chopped carrots; let the carrots cook for few minutes. Now at this point you can chop & add the baby spinach. Saute the spinach. Add red lentils & bulgur wheat & sauté’ some more. Add the chicken stock. Add tomato paste & stir well. Add sumac, paprika, salt & pepper. Now you can add the baby spinach, you can chop it or leave it whole. 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. I feel lemon juice is a very important ingredient since it brings out the true flavor of the soup. Garnish with chopped fresh parsley!~Enjoy~

{ 6 comments… read them below or add one }

Gina von March 27, 2010 at 12:54 am

I love lentil soup and your recipe looks fantastic! I will have to try it soon.

citronetvanille March 27, 2010 at 1:23 pm

what a beautiful blog and a gorgeous soup! Love all those flavors, nutritious, colorful and delicious, hmmm

yasmeen March 27, 2010 at 11:52 pm

Warming soup with all my favorite ingredients :D

Bria March 28, 2010 at 9:03 am

Looks delicious and quite similar to a lentil soup I make. Good to mix things up–I will try yours soon!

michelle rishwain November 20, 2010 at 12:53 am

hello…i am lucky enough to live across the street from just for licks (( sister sue)
i am one of her biggest fans and getting bigger….wanted you to know how much i love this recipe …i made it 3 times the first week…my family said enough…but i love it

Sara November 20, 2010 at 2:12 am

oh wow! welcome Michelle! I love love love Sue! Thanks for visiting my blog..please come again! :)

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