Quick & Easy

Lentil, burghul and spinach soup

Thick, nourishing and deeply satisfying, this lentil, burghul and spinach soup makes a great weekend lunch dish.
lentil,   burghul       and spinach soup
1H 5M



1.Bring the water to a boil in large saucepan, cook lentils, uncovered, until just tender. Add burghul, cover, simmer mixture 1 hour, stirring occasionally.
2.Meanwhile, heat oil in medium frying pan, cook onion and garlic, stirring, until browned lightly. Add spinach, cover, remove from heat.
3.Just before serving, add spinach and onion mixture, stir over low heat until heated through. Serve sprinkled with parsley and, if desired, topped with yogurt.

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