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Spinach Soup/lentils
1 cup lentils
6 cups bouillon
2 onions, chopped
4 cloves garlic, minced
pinch cayenne, or to taste
1/2 t. oregano
2 bay leaves
1/2 cup bulghar
1/4 cup chopped Italian parsley
1 28-oz. can plum tomatoes, chopped
1 lb. spinach, torn in pieces
Freshly ground black pepper to taste

Bring the lentils and bouillon to a boil in a large pot and cook 20 minutes, or until they are just barely tender. Add the onions, garlic, seasonings, bulghar, parsley and tomatoes and simmer 20-30 minutes, or until the bulghar is tender. Remove the bay leaves. Put the spinach on top of the soup, cover the pot and simmer just until spinach wilts, about 2 minutes. Stir the spinach into the soup and serve with ground pepper to taste.