Turkish Lentil Soup With Baby Spinach

• 5oz packets Organic Spinach
• 1/2 cup chopped Onions
• 1 teaspoon minced Garlic
• 1/4 cup chopped Carrots
• 1/4 cup Red Lentils
• 2 tablespoons Bulgur Wheat
• 4-6 cups Organic Chicken or Vegetable Stock
• 2 teaspoons Tomato Paste
• 1/2 teaspoon Sumac
• 1/4 teaspoon Paprika
• 1/4 teaspoon Freshly Ground Pepper
• 1/4 teaspoon Kosher Salt
• 2 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Fresh Lemon Juice
• 1 sprig Fresh Italian Parsley

1. Saute chopped onions & minced garlic in extra virgin olive oil. Add chopped carrots; let the carrot cook for few minutes. Add red lentils & bulgur wheat & saute some more. Add the chicken stock. Add tomato paste & stir well. Add sumac, paprika, salt & pepper. Let the soup simmer on low heat for 30-40 minutes until lentils & the bulgur wheat are tender. Serve hot with freshly squeezed lemon juice & chopped fresh parsley!

spinach, onions, garlic, carrots, red lentils, bulgur wheat, chicken, tomato paste, sumac, paprika, freshly ground pepper, kosher salt, olive oil, lemon juice, parsley

Taken from food52.com/recipes/3564-turkish-lentil-soup-with-baby-spinach (may not work)