Lentil Soup With Bulgur And Spinach

Serves: 4
Total Calories: 1,027


1 tablespoon olive oil
1/2 cup diced onion, fresh or frozen
1/2 teaspoon minced garlic, fresh or jarred organic
1 (19-ounce) can lentil soup
1 (14-ounce) can chicken broth
1 cup fresh or canned diced tomato, drained
1/2 teaspoon crushed dried rosemary leaves
salt and ground black pepper to taste
1 (7-ounce) bag baby spinach leaves
1/3 cup bulgur wheat (tabbouleah)
plain yogurt for serving (optional)


Heat the olive oil in a large saucepan over medium heat add the onion and sauté until tender. Stir in the garlic, lentil soup, chicken broth, tomatoes, rosemary, and season with salt and pepper simmer for 5 minutes.

Add the spinach and tabbouleh and simmer for another 10 minutes, until the tabbouleh is tender. Serve with plain yogurt, if desired.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,027
Calories from Fat: 88

This Lentil Soup With Bulgur And Spinach recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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