This delicious recipe is from the book Sundays at Moosewood Restaurant. The book highlights cuisine from various countries and cultures around the world and is so worth your attention!
1 c. dried French lentils
5 c. vegetable broth/stock
1 t. salt (or to taste)
1/4 c. olive oil
2 c. chopped onions
3 cloves garlic, peeled and minced
1/4 t. cayenne
2 bay leaves
1/2 c. bulghur
1/4 c. fresh parsley, chopped
1 15-oz. can petite diced tomatoes (or 2 c. chopped fresh tomatoes)
1/4 c. tomato paste
pinch dried rosemary
freshly-ground black pepper, to taste
2 c. stemmed, cleaned, and coarsely chopped fresh spinach
Rinse the lentils. In a large saucepan, bring the lentils to a boil in the salted broth/stock. Reduce the heat, cover, and simmer until tender (about 40 mins).
Meanwhile, heat the olive oil in a stock pot over medium heat. Sauté the onions until transluscent. Add the garlic, cayenne, bay leaves, and bulghur. Stir the mixture over the heat until the onions and bulghur are lightly browned.
Add the parsley and tomatoes to the stockpot with the onions and bulghur. When the tomatoes begin to release their juices, stir in the tomato paste.
Pour the lentils and their stock into the pot with the tomatoes, and simmer for 15 minutes. Add the rosemary and black pepper, to taste. Remove the bay leaves.
Stir in the spinach to wilt, and serve warm.
Serves about 4 as a main dish.