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Lentil and Bulgur Soup

Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.

  • Prep:
  • Total Time:
  • Servings: 4
Lentil and Bulgur Soup

Source: Martha Stewart Living, March 2010


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 shallot, thinly sliced
  • 6 cups water
  • 1 cup green or brown lentils, rinsed and picked over
  • 1/2 cup bulgur wheat
  • 2 to 3 tablespoons red-wine vinegar
  • Coarse salt and freshly ground pepper


  1. Heat oil in a medium saucepan over medium heat. Cook
    carrot, celery, and shallot until tender, about 6 minutes. Add
    water and lentils, and bring to a boil. Reduce heat, and simmer,
    partially covered, until lentils are tender, about 20 minutes.

  2. Stir in bulgur, and cook, partially covered, until bulgur is
    tender but still slightly chewy, about 5 minutes.

  3. Drizzle with vinegar to taste. Season with salt and pepper.
    Drizzle with oil, and season with pepper.

Reviews (3)

  • perfectbites 9 Dec, 2013

    One of my favs - definitely use vegetable stock! We always add lightly steamed kale (thinly sliced ribbons), or other leafy green. Definitely a 'base' recipe. You can replace shallots with onion, can skip the celery, etc.

  • wondersofwine 6 May, 2013

    Made this but added a tablespoon of homemade blend of spicy Moroccan seasonings, and leftover chicken broth (about a cup, then 5 cups water). Without these additions, it would have been extremely bland. It's more of a blank slate, fill with whatever seasonings fit your tastes.

  • judypatel 8 Jun, 2012

    Too blah. Needs chicken stock, red pepper and ??

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