Lentil Potage with Spinach and 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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Deborah Madison,

March 2000