Lentil Soup With Watercress

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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