1 cup green or brown lentils, rinsed and picked over
1/2 cup bulgur wheat
2-3 red-wine vinegar
coarse salt and freshly ground black pepper
Instructions
Heat oil in a medium saucepan over medium heat. Cook carrot, celery, and shallot until tender, about 6 minutes. Add water 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 is tender but still slightly chewy, about 5 minutes.
Drizzle with vinegar to taste. Season with salt an dpepper. Drizzle with oil, and season with pepper.
Originally Submitted
3/13/2011
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