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French Lentil Soup

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Our substantial lentil soup also includes diced celery, red peppers, carrots, and bulghur wheat. The French green lentil verte de puy holds its shape well when cooked and has a more delicate taste than other varieties do.

Source: Martha Stewart Living, January 2003
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Directions

Cook's Notes

You can easily double this recipe and refrigerate any leftovers in airtight containers for up to three days. The soup can also be frozen for up to three months. We used French lentils, but other types of lentils may also be used.

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