Lentil Potage with Spinach and Yogurt

Name: Lentil Potage with Spinach and Yogurt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons black pepper; 439 grams chickpeas (garbanzo beans), rinsed and drained; 118 milliliters cooked pearl barley; 118 milliliters uncooked bulgur or cracked wheat; 1 teaspoons ground allspice; 2 teaspoons ground cumin; 1 teaspoons ground turmeric; 2 Tbsps olive oil; 355 milliliters diced onion; 1 teaspoon paprika; 237 milliliters dried petite black or other lentils; 1 teaspoons salt; 227 grams 14 cups chopped spinach (about; 2 liters water; 227 grams carton plain low-fat yogurt

Lentil Potage with Spinach and Yogurt is a vegetarian recipe with 8 servings. One portion of this dish contains about 7g of protein, 6g of fat, and a total of 175 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have onion, salt, ground turmeric, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat olive oil in a large Dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the onion and the next 7 ingredients (onion through bay leaf); cook 10 minutes.

Ingredients you will need

Bay Leaves

Onion

Add the water and lentils, and bring to a boil. Reduce heat, and simmer 30 minutes.

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Lentils

Water

Add spinach, bulgur, barley, and chickpeas; cook 1 minute.

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Chickpeas

Spinach

Barley

Bulgur

Remove from heat, and discard bay leaf. Cover mixture and let stand 15 minutes.

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Bay Leaves

Spoon the yogurt onto several layers of heavy-duty paper towels, spreading to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape yogurt into a bowl using a rubber spatula.

Ingredients you will need

Yogurt