LENTIL AND BULGUR SOUP

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Lentil and Bulgur Soup image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

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