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Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when cooked and has a more delicate tastethan other varieties do.

Martha Stewart Living, January 2003


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Ingredient Checklist


Instructions Checklist
  • Place a large saucepan over medium heat, and add oil. Add onion, and cook until translucent, about 5 minutes, stirring occasionally. Stir in carrots, celery, bell pepper, and oregano until combined. Stir in lentils and bulghur wheat.

  • Add stock to pot; cover, and simmer over low heat just until lentils are tender, about 45 minutes. Remove from heat; season with salt and pepper. Serve hot.

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.