(Ispanakli Bulgur Corbasi)
1/2 cup red lentils, rinsed
1/2 cup Turkish bulgur, small-grain, rinsed
1 onion, chopped
2 tbsp extra virgin olive oil
1 tbsp butter
1-2 garlic cloves, chopped
4 tbsp crushed tomatoes, canned
1 tsp red pepper paste
1 tsp red pepper paste, hot
4 cups chicken stock or water
1 tsp cumin
1 tbsp dry mint
2 cups fresh spinach, coarsely chopped
Saute the onion with olive oil and butter for a few minutes. Add the garlic and when the smell comes out, add the lentil, bulgur, crushed tomato, red pepper pastes, chicken stock, cumin, salt and pepper. Cook at medium-low heat.
When the lentils and bulgur are cooked, stir in the fresh spinach and mint. Cook just for a minute or so, allowing the spinach to wilt in the soup.
Serve this delicious soup with lemon wedges and pide slices.