Lentil, burghul and spinach soup

Have you ever started making something and wondered why?  Ended up with something quite different and better for the sake of not wasting the ingredients?

This is what happened here.

I had half a pack of spinach I wanted to use up. A quick search of my books on "Eat your books" found me this recipe in a book called Lebanese Cooking, an Australian Women's Weekly.  I envisaged a nice spiced soup, warming and tasty.......

2 litres water
1 cup (200g) brown lentils
1 cup (160g) burghul
1/4 cup (60ml) olive oil
2 medium onions, finely chopped
2 cloves garlic, crushed
350g spinach, shredded finely
2 tbsp chopped parsley (I didn't have any so omitted it)

Bring a pan of water to the boil in a large pan, cook lentils, uncovered until just tender.  Add burghul, cover, simmer for 1 hour, stirring occasonally.

Meanwhile, heat oil and cook the onion and garlic, stirring until browned lightly.  Add spinach, cover and remove from heat.

Just before serving, add spinach and onion mixture, stir over llow heat until heated through.  Serve sprinkled with parsley and if desired, topped with yogurt.

Now, sorry, but that lot was just a bit tasteless.  I'd already added carrot to the veg mixture, and seasoned with salt and pepper.  So I added some spice mixture, a chilli mixture with herbs. Whizzed it with a stick blender to blend only part of it. A squeeze of lemon juice to lift it slightly and served it with a dollop of sweet chilli sauce stirred through.  Now it is much tastier than it looks!