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V Turkish Spinach and Lentil Soup

Sundays at Moosewood; about an hour to table; serves 6-8 -- use any green you prefer

1 cup dried lentils
5 cups vegetable stock or water (or chicken stock if you prefer)
1 teaspoon salt
1/4 cup olive oil
2 cups chopped onion
3 garlic cloves, minced
1/4 teaspoon cayenne
2 bay leaves
1/2 cup raw bulghur
1/4 cup chopped fresh parsley
2 cups chopped tomatoes
1/4 cup tomato paste
pinch of dried rosemary (or to taste) -- or 1-2 teaspoons fresh
salt and fresh ground pepper to taste
2 cups stemmed chopped spinach, chard, braising mix or kale

more fresh parsley, chopped

Rinse the lentils. Bring them to a boil in salted stock or water. Reduce the heat and simmer, covered, for 40 minutes.
Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayenne, bay leaves and raw bulghur. Stir the mixture on medium heat until the onions and bulghur are lightly browned.
Mix in the parsley and tomatoes. When the tomatoes begin to give up their juice, gently stir in the tomato paste.
Pour the lentils and their liquid into the soup pot with the onions and bulghur.
Simmer the soup for 15 minutes. Add the rosemary, salt, and pepper, to taste. If the lentils and bulghur have absorbed too much liquid, add more stock or water, or tomato juice. Remove the bay leaves.
Shortly before serving, stir in the fresh greens and let them wilt in the hot soup. Garnish with more fresh parsley and serve with crusty bread.