ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lentil Potage with Spinach and Yogurt

Yield 8 servings (serving size: 1 cup potage and 1 tablespoon drained yogurt)
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

Nutrition Information

  • calories 251
  • caloriesfromfat 19 %
  • fat 5.4 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 14 g
  • carbohydrate 39.2 g
  • fiber 7.9 g
  • cholesterol 2 mg
  • iron 4.9 mg
  • sodium 486 mg
  • calcium 127 mg

How to Make It

  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.