Lentil Soup With Watercress

1. 1

   In a large saucepan, heat the oil over medium-high heat. Add the shallot and celery and saute 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. 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. 3

   Remove from the heat and stir in the watercress. Season with the salt and serve immediately.

* Per serving · 4 servings · Values may vary.