Lentil Potage with Spinach and Yogurt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A potage (poh-TAHZH) like this one is more than a soup; it's thick and hearty because of its mixture of chickpeas, barley, lentils, and bulgur (cracked wheat). The recipe calls for cooked pearl barley so you'll need to prepare that first. Ingredients:
2 tablespoons olive oil |
1 1/2 cups diced onion |
2 teaspoons ground cumin |
1 1/4 teaspoons salt |
1 teaspoon paprika |
1/2 teaspoon ground allspice |
1/2 teaspoon ground turmeric |
1/4 teaspoon black pepper |
1 bay leaf |
6 1/2 cups water |
1 cup dried petite black or other lentils |
14 cups chopped spinach (about 8 ounces) |
1/2 cup uncooked bulgur or cracked wheat |
1/2 cup cooked pearl barley |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 (8-ounce) carton plain low-fat yogurt |
Directions:
1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and the next 7 ingredients (onion through bay leaf); cook 10 minutes. Add the water and lentils, and bring to a boil. Reduce heat, and simmer 30 minutes. Add spinach, bulgur, barley, and chickpeas; cook 1 minute. Remove from heat, and discard bay leaf. Cover mixture and let stand 15 minutes.
2. 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. Serve the drained yogurt with potage.
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