I fixed this soup today and was liked. I changed the original recipe a bit to this:
LENTIL AND BULGUR SOUP (original recipe here.)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot or onion, 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
1 T chile powder
1 T cumin
1 small can tomato sauce
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 and pepper.
Drizzle with oil, and season with pepper.
It was pretty good; anyway, there is none left 🙂 We also had baked potatoes and zucchini and tasty salad.