Lentil and Bulgur Soup
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Martha Stewart Living, March 2010
- Prep Time 5 minutes
- Total Time 40 minutes
- Yield Serves 4
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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
-
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. -
Stir in bulgur, and cook, partially covered, until bulgur is
tender but still slightly chewy, about 5 minutes. -
Drizzle with vinegar to taste. Season with salt and pepper.
Drizzle with oil, and season with pepper.
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.
Too blah. Needs chicken stock, red pepper and ??