Bulgur Lentil Soup

Yields 4 servings


  • 2 Tbsp. extra virgin olive oil
  • 1 medium carrot, finely chopped
  • 1 celery stock, finely chopped
  • 1 shallow, thinly sliced
  • 6 cups low-sodium broth
  • 1 cup brown or green lentils, rinsed
  • 1/2 cup bulgur wheat
  • 2-3 Tbsp. red wine vinegar
  • Salt and pepper to taste


  1. Using a medium saucepan, add oil and warm over medium heat. Add the carrot, celery, and shallot and cook until tender.
  2. Add the broth and lentils. Bring to a boil, reduce heat to simmer and partly cover. Cook until lentils are tender, around 20 minutes.
  3. Add in the bulgur and stir, cook another 5 minutes or until bulgur is chewy.
  4. Drizzle with vinegar and oil to taste. Season with salt and pepper and serve.

Nutrition per serving: 320 calories, 50 g carbohydrates, 8 g fat, 12 g fiber, 14 g protein, 380 mg sodium, 6 g sugar.

Recipe from: marthastewart.com

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