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| Lentil Bulgur Spinach Soup |
Ingredients
1/2 glass red lentils (rinsed)
1/2 glass bulgur (small-grain, rinsed)
1 onion (chopped)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1-2 garlic cloves (chopped)
4 tablespoons tomatoes (crushed in can)
1 teaspoon red pepper paste
1 teaspoon red pepper paste, hot
4 glasses chicken stock or water
1 teaspoon cumin
1 tablespoon dry mint
2 glasses fresh spinach, coarsely chopped
pepper
salt
Cooking Instructions
Saute the onion with olive oil and butter for a few minutes. Add the garlic and when the smell comes out, add the bulgur, lentil, crushed tomato, red pepper pastes, chicken stock, cumin, pepper and salt. Cook at medium-low heat.
When the lentils and bulgur are cooked, stir in the fresh spinach and mint. Cook for two minute , allowing the spinach to wilt in the soup.
Serve with lemon wedges and pide slices.
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