2 Tablespoons olive oil
1 Carrot (chopped)
1-1/2 Cup Button Mushrooms
1 Shallot (thinly sliced)
6 Cups Chicken Broth
1 Cup green or brown lentils (rinsed and picked over)
1/2 Cup Bulgur Wheat
2-3 Tablespoons Red-Wine Vinegar
Salt and Pepper to taste
Time: 30-40 min / Servings: 4 / Calories per Serving: 312
Heat oil in a medium saucepan over medium heat. Cook carrot and Shallot until tender (about 6min).
Add water and lentils and bring to a boil. Reduce heat and simmer, partially covered until lentils are tender, about 20 min. Stir in bulgur wheat and mushrooms. Cook partially covered until bulgur is tender but still slightly chewy (about 5 min). Drizzle with vinegar to taste and season with salt and pepper.
I like a stronger soup and so I use chicken broth instead of water. If you like something lighter you may just want to go with the water or use vegetable broth instead. This soup is super versatile and does well with changes. So, if you’d like to add other vegetables (celery, potatoes, zucchini, etc.) it will support them well. I also will sometimes add some meat to the soup depending on who is coming to dinner. 🙂 If you do, just fry the meat at the beginning with the carrots and shallot. I’ve used beef cubes as well as minced chicken or pork and all taste great in the soup.
You can also make this in the slow cooker if you are pressed for time. Fry the veggies at the beginning and put them in the slow cooker with the broth and beans. Cook on medium to low for 4-5 hours and then add the bulgar wheat and mushrooms and switch it up to high for one more hour. Add the vinegar and salt and pepper right before serving.
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Credit Where Credit is Due: I got this recipe from my sister in law Kelly. I asked her for some of her favorite recipes as a wedding present and this was included in the pack she gave me. I think she may have gotten it from a Martha Stewart cookbook, but I choose to give all credit to her. 🙂