-
1
Place a large saucepan over medium heat, and add the oil.
-
2
Add the onion, and cook until translucent, about 5 minutes, stirring occasionally.
-
3
Stir in the carrots, celery, bell pepper, and oregano until combined.
-
4
Stir in the lentils and bulghur wheat.
-
5
Add the stock to the pot; cover, and simmer over low heat just until the lentils are tender, about 45 minutes.
-
6
Remove from heat; season with salt and pepper.
-
7
Serve hot.
-
8
Bring 4 cups water to a boil.
-
9
Place the dried mushrooms in a medium heatproof bowl; pour the boiling water over the mushrooms.
-
10
Let stand until softened, about 20 minutes.
-
11
Strain through a fine sieve into another bowl, reserving the liquid and mushrooms separately.
-
12
Set aside.
-
13
In a medium stockpot, heat the butter and oil over medium heat.
-
14
Add the onion, and cook until caramelized, about 20 minutes, stirring occasionally.
-
15
Add the reserved mushrooms along with the carrots, parsnips, and celery; cook, stirring often, until the vegetables are softened and fragrant, about 20 minutes.
-
16
Stir the Swiss chard into the vegetable mixture in the pot.
-
17
Add 3 1/2 quarts cold water, reserved mushroom liquid (being careful to leave behind any sediment), bay leaf, thyme, and parsley.
-
18
Cover the pot, and bring to a boil; reduce heat, and simmer, uncovered, about 1 hour.
-
19
Remove the pot from the heat, and strain the mixture through a fine sieve or cheesecloth-lined colander into a large heatproof bowl or saucepan, pressing down on the vegetables with the back of a wooden spoon to extract as much liquid as possible.
-
20
Discard the solids.
-
21
Store the stock in airtight containers in the refrigerator up to 3 days or in the freezer up to 6 months.
