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

Source: Martha Stewart Living, March 2010
Total Time Prep Servings



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How would you rate this recipe?
  • perfectbites
    9 DEC, 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.
  • lilskiiergirl
    6 MAY, 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.
  • MS11140572
    8 JUN, 2012
    Too blah. Needs chicken stock, red pepper and ??

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