Lentil Soup With Watercress - cooking recipe

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)

Preparation

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.
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.