| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Crowd, Moosewood, Vegetarian |
50 |
Servings |
INGREDIENTS
| 3 1/4 |
lb |
Lentils; dried |
| 2 |
tb |
Salt |
| 2 |
ga |
Vegetable stock; or water |
| 1/2 |
c |
Olive oil |
| 2 |
lb |
Chopped onions; (2 qts) |
| 8 |
|
Cloves garlic; minced (2-3/4 tbsp) |
| 1/4 |
ts |
Cayenne |
| 8 |
|
Bay leaves |
| 2 |
c |
Bulgur; raw (11 oz.) |
| 1 |
c |
Chopped fresh parsley |
| 6 1/2 |
c |
Chopped tomatoes; (2-1/2 pounds) |
| 3/4 |
c |
Tomato paste |
| 1 |
ts |
Salt |
| 1 |
ts |
Rosemary; (dried or fresh) |
|
|
Black pepper; to taste |
| 20 |
oz |
Fresh spinach; coarsely chopped (2 bags) |
INSTRUCTIONS
1. Rinse the lentils. In a stockpot, bring them to a boil in salted water
or vegetable stock, reduce the heat, cover the pot, and simmer for 40
minutes, or until the lentils are soft.
2. In a smaller pot, saute the onions and garlic in the olive oil until the
onions are translucent.
3. Add the cayenne, bay leaves, and bulgur. Stir over medium heat until the
bulgur and onions are lightly browned.
4. Stir in the parsley, tomatoes, tomato paste, and salt. Turn off the
heat.
5. When the lentils are cooked, add them and their cooking liquid to the
onion- bulgur mixture. Add the rosemary and simmer for 15 minutes.
6. Adjust for salt and pepper.
7. Stir in the fresh spinach just before serving, allowing it to wilt in
the hotsoup.
Meal Planning - This is a protein balanced soup substantial enough to serve
as a main dish. Need: 2 1/2 gal stock pot. Cooking Time: 1 hour and 15
minutes Per 6-oz serving: 135 cals, 2.8 g fat, 390 mg sodium
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd
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