Moosewood's Turkish Lentil & Spinach Soup

Moosewood's Turkish Lentil & Spinach Soup

Red lentils in broth constitutes possibly the most simple and digestible source of much-needed protein for someone recuperating from a stomach flu or whose digestive system is still sensitive. In the case that the patient retains a zest for flavor, a little cayenne and a helping of vegetables provide welcome taste as well as the additional fortification of vitamins and minerals in this quick and easy soup that places as little strain on the cook as on the convalescent.

Moosewood's Turkish Lentil & Spinach SoupMoosewood's Turkish Lentil & Spinach Soup
Recipe by
Adapted from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More for a much smaller and cozier audience
Cuisine: Turkish
Published on October 10, 2009

Easy, nourishing and easily digestible Turkish-style lentil soup with spinach and tomatoes

Preparation: 10 minutes
Cooking time: 20 to 30 minutes

Print this recipePrint this recipe

  • 1 cup dried red lentils
  • 4 1/2 cups vegetable stock
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1/4 cup bulgur wheat (optional)
  • 1/4 teaspoon ground cayenne
  • 1 bay leaf
  • 1/4 teaspoon dried rosemary
  • 2 large tomatoes, chopped
  • large handful of fresh parsley, chopped
  • 1 bunch fresh spinach, trimmed and coarsely chopped
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper
  • Rinse the lentils and cover with the vegetable stock in a large saucepan or soup pot. Bring to a boil, reduce the heat to low, cover, and simmer for 15 to 25 minutes or until the lentils are soft.

  • Meanwhile, heat a medium saucepan over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Sauté the onion and garlic for 5 minutes or until the onion turns translucent. Add the bulgur wheat if using, along with the cayenne and bay leaf. Stir until the bulgur wheat and onions are lightly browned, about 3 to 4 minutes. Toss in the rosemary and stir for a few moments. Now add the tomatoes and parsley, turn down the heat slightly, and simmer for 2 to 3 minutes to soften the tomatoes.

  • Pour the vegetable mixture into the lentils, and raise the heat to medium-low. Stir in the spinach and cover the pan. Simmer for 3 to 5 minutes to let the spinach wilt.

  • Remove from heat, and season with salt and plenty of fresh ground black pepper. Serve hot.

Makes 4 to 6 servings

Other recipes you may enjoy:
Wilted Spinach with Pine Nuts and Lemon-Yogurt Dressing
Red Lentil and Carrot Soup
Red Lentil Soup with Baby Arugula
Red Lentil Soup with Prunes and Apricots

Equatorial Stars by Robert Fripp and Brian Eno

On the top of the reading stack: Petersburg by Andrei Bely


Johanna GGG said...

sounds like just what the doctor ordered - a nourishing and nurturing soup

Priya Suresh said...

Delicious soup looks healthy and filling..

Valerie Harrison (bellini) said...

On these cooler evenings comforting soups are just perfect. I just love the Moosewood Cookbooks as well as Rebar.

Neen said...

So I'm curious. Do's sister gave us a Moosewood cookbook a couple years ago, and we ending up disappointed... the recipes had great texture but never seemed interesting enough in terms of spicing and flavor. As someone who loves Indian food, tell me, are most Moosewood cookbooks more flavorful and we just hit on a dud?

CurryLeaf said...

Comfort and filling soup for wntery and long evenings.Looks perfect.You are correct about ed lentil

dk said...

I do something v similar. I just dont add bulgur and rosemary! I am sure that makes all the difference to this dish! A def. must try for 2morrow! Have everything in the pantry to make this :)

Lisa Turner said...


Moosewood recipes, like many recipes in published cookbooks, are merely guidelines. I always spice up the recommended ingredient list :) That said, I do enjoy the Moosewood books from time to time, but if you are after real flavour and spice, you are best to go with the tried and tested Indian experts, like Yamuna Devi. "660 Curries" is another favorite of mine.

Unknown said...

Flavorful and delicious soup. Nice one.

Soma said...

How I wish this could be my dinner tonight. The rosemary sounds lovely here. Must have given a dramatic effect to the flavors! & of all lentils I love the red lentils the best.

Ivy said...

Perfect soup!

Shri said...

I can imagine your kitchen must have been filled with the wonderful aroma of cookng this dish!Looks rich and flavorful

eatme_delicious said...

Mmm I love lentils in soup.

Anonymous said...

mmmmmmmmmmmmm, fripp & eno!

pirategrace said...

We had this for supper tonight and it was delicious. I cooked 2 sliced carrots in with the red lentils too. I spiced it up a bit with a Tablespoon of freshly ground fennel seed, a dash of cinnamon, allspice, and a little turmeric, and used Quinoa instead of the wheat (wheat-free!) Also added more water to the vegetable broth because it got pretty thick! I chopped up a bunch of fresh thyme and added that as well. It was yummy! Thank you!