Can you tell that I love lentils? Here they take on my favorite Italian seasonings plus
tomatoes and spinach.
1 cup lentils
6 cups bouillon
2 onions, chopped
4 cloves garlic, minced
pinch cayenne, or to taste
1/2 t. oregano
2 bay leaves
1/2 cup bulghar
1/4 cup chopped Italian parsley
1 28-oz. can plum tomatoes, chopped
1 lb. spinach, torn in pieces
Freshly ground black pepper to taste
Bring the lentils and bouillon to a boil in a large pot and cook 20 minutes, or until
they are just barely tender. Add the onions, garlic, seasonings, bulghar, parsley and
tomatoes and simmer 20-30 minutes, or until the bulghar is tender. Remove the bay leaves.
Put the spinach on top of the soup, cover the pot and simmer just until spinach wilts,
about 2 minutes. Stir the spinach into the soup and serve with ground pepper to taste.
For more recipes, refer to the The Healthy Heart Miracle book.