Lentil Soup With Watercress

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil or 1 tablespoon canola oil
• 1 shallot, chopped
• 1 celery rib, diced
• 1 tomato, 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)

Recipe

• 1 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.
• 2 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.
• 3 remove from the heat and stir in the watercress. season with the salt and serve immediately.