This soup is very simple, but actually very good, perfect for a snowy evening! I made the pita chips again to go along with the soup and roasted carrots. I put some garlic salt on the pita chips and when dipped in the soup, it gave everything just the right amount of flavor. Lentils are supposed to be a great source of protein.
Serves 4
Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.
2 tablespoons olive oil
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot, thinly sliced
6 cups water
1 cup green or brown lentils
1/2 cup bulgur wheat
2 to 3 tablespoons red-wine vinegar
Salt and pepper
1. Heat oil in a medium pot over medium heat. Saute carrot, celery, and shallot until tender, approximately six minutes. Add water and lentils, and bring to a boil. Reduce heat and simmer, partially covered for about 20 minutes or until lentils are tender.
2. Stir in bulgur. Cook, partially covered, until bulgur is tender but still a bit chewy, about five minutes.
3. Drizzle with vinegar to taste. Season with salt and pepper. Drizzle with oil, and season with pepper.
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