MARTHASTEWART.COM

Lentil and Bulgur Soup

    View Gallery
    1 of 1

    We Also Love

    Find More

    Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.
    Martha Stewart Living, March 2010
    • Prep Time 5 minutes
    • Total Time 40 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 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

    Directions

    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.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook