Lentil-Bulgur-Spinach Soup

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, in can

1 tsp red pepper paste

1 tsp red pepper paste, hot

4 cups chicken stock or water

1 tsp cumin

Salt

Pepper

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.

3-4 servings.