A: In large pot, simmer, till just tender (15-20 min):
- 3/4 cup dried brown lentils (rinsed)
- 5 cups veg. stock (or water)
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B: While the lentils are simmering, in a medium large frying pan,
sauté for a few minutes:
- 2 T olive oil
- 2 cups chopped onion
Add, and cook on low-med. heat, until onions and bulgur are slightly browned
(about 8 minutes):
- 4 garlic cloves, minced or pressed
- 2 bay leaves
- 1/4 cup raw quinoa, rinsed (or bulgar)
- 1/8 tsp. cayenne
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After the lentils have cooked, add the B mixture to A (soup pot), and:
- 2 cups canned tomatoes, incl. juice (= approx. 2/3 of one 28-oz. can)
- 1/4 cup tomato paste
- pinch dried rosemary
- 1/4 tsp. black pepper
- 2 -3 cups chopped spinach or swiss chard
(add at the very end, to cook briefly)
- optional: 1/4 cup chopped fresh parsley
Simmer, covered, about 15 minutes (until lentils are fully cooked, but not mushy).
Remove bay leaves.
Salt and black pepper to taste.
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