Tonight for dinner we had a Lentil and Bulgur Soup from the March 2010 Martha Stewart Living magazine. It was a good, simple, basic soup. This was the first time that I had a lentil soup without curry. We used carrots, chives, brown lentils, and bulgur wheat, which made it a very simple and not overly flavorful soup. To add flavor we dressed the soup with salt, pepper, olive oil, and red wine vinegar (not our idea, it was part of the recipe). It was a nice "base" soup. The kids ate it up so it is worth keeping the recipe.
Dinner was followed by some Chocolate-Caramel Cookie Bars. I can't get enough of them.
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