Prep 10 mins
Cook 25 mins
This is an healthy recipe from Healthy Heart Cookbook from the American Medical Association. It's very good and thick. In the directions, it says : the soup should be slightly thickened like a stew. So that's ok if it's thick. Lentils are loaded with protein and fiber, can be kept on hand in the pantry, and cook quickly without presoaking, making lentil soup an excellent anytime meal. Peppery watercress perks up the flavor and adds vibrant color to this earthy soup.
- 1 tablespoon extra virgin olive oil or 1 tablespoon canola oil
- 1 shallot, chopped
- 1 celery rib, diced
- 1 tomatoes, diced
- 1 teaspoon fresh oregano, chopped or 1⁄2 teaspoon dried oregano
- 5 cups fat-free no-salt-added chicken broth (or more) or 5 cups vegetable broth (or more)
- 1 cup dried brown lentils, rinsed (I had green)
- 1⁄3 cup medium-grind bulgur
- 1 cup watercress leaf, coarsely chopped
- 1⁄2 teaspoon salt (I omitted it)
- In a large saucepan, heat the oil over medium-high heat. Add the shallot and celery and sauté until the vegetables are tender, about 4 minutes. Add the tomato and oregano and cook for 3 minutes longer. Add the broth and 1 cup water and bring to a boil.
- Reduce the heat to medium-low and add the lentils. Return to a simmer and cook for 5 minutes, then add the bulgur. Simmer until the lentils are soft but still intact, about 10 minutes longer. Add more broth if necessary, but the soup should be slightly thickened like a stew.
- Remove from the heat and stir in the watercress. Season with the salt and serve immediately.