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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.

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  • Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.

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

Reviews (3)

93 Ratings
  • 5 star values: 17
  • 4 star values: 24
  • 3 star values: 35
  • 2 star values: 14
  • 1 star values: 3
Rating: Unrated
12/09/2013
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.
Rating: 4 stars
05/06/2013
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.
Rating: Unrated
06/08/2012
Too blah. Needs chicken stock, red pepper and ??
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