Name: Lentil, burghul and spinach soup
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 litre water; 1 cup (200g) brown lentils; 1 cup (160g) burghul; 1/4 cup (60ml) olive oil; 2 (300g) white onions, chopped finely; 2 clove garlic, crushed; 350 gram spinach, shredded finely; 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Lentil, burghul and spinach soup

Thick, nourishing and deeply satisfying, this lentil, burghul and spinach soup makes a great weekend lunch dish.

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Serves 4

Cook

1H 5M

Ingredients

2 litre water

1 cup (200g) brown lentils

1 cup (160g) burghul

1/4 cup (60ml) olive oil

2 (300g) white onions, chopped finely

2 clove garlic, crushed

350 gram spinach, shredded finely

2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

1.Bring the water to a boil in large saucepan, cook lentils, uncovered, until just tender. Add burghul, cover, simmer mixture 1 hour, stirring occasionally.

2.Meanwhile, heat oil in medium frying pan, cook onion and garlic, stirring, until browned lightly. Add spinach, cover, remove from heat.

3.Just before serving, add spinach and onion mixture, stir over low heat until heated through. Serve sprinkled with parsley and, if desired, topped with yogurt.

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