1 cup lentils
6 cups bouillon
2 onions, chopped
4 cloves garlic, minced
pinch cayenne, or to taste
1 teaspoon oregano
2 bay leaves
1/2 cup bulgur
1/2 cup chopped Italian parsley
1 28-ounce can Italian plum tomatoes, undrained, broken up
2 10-ounce bags baby spinach leaves (or use frozen spinach)
Freshly ground black pepper to taste
Combine all ingredients but the spinach and black pepper in a large pot. Bring to a boil, reduce the heat and cook 30-40 minutes, or until the lentils and bulgur are tender. Remove the bay leaves. Stir in the spinach leaves, cover and cook 2 minutes more. Serve with ground pepper to taste.
6-8 servings
