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Popeye's Special

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 bulgur (see note), or one cup of any cooked whole grain such as barley or brown rice
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. 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.

6-8 servings

Note: Bulgur is cracked wheat seeds that have been pre-cooked and dried.  It takes only 10 minutes or so to cook, or you can soften it by soaking in water or bouillon for use in salads.

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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