Lentil Soup With Watercress

photo by Boomette

- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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)
directions
- 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.
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