Rinse and sort lentils. Put lentils, broth, and salt in a pot. Bring to a boil, reduce heat and simmer for 40 minutes.
In the soup pot, heat olive oil, add onions and saute until translucent. Press garlic into soup pot. Add berbere, bay leaves, and bulghur. Stir mixture on medium heat for a minute or two.
Mix in parsley and tomatoes. When tomatoes begin to soften, stir in tomato paste.
Add lentils and their liquid into soup pot. If soup is too thick, add water or broth to thin. Simmer soup for at least 15 minutes.
Just before serving, remove bay leaves, add spinach and rosemary. Stir until spinach wilts. Serve immediately.
Makes 8 servings.
281 calories per serving
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