French lentil soup

You can easily double this recipe and refrigerate leftovers in airtight containers for up to 3 days. The soup can also be frozen for up to 3 months. We used French lentils, but other types of lentils may also be used.

2 tablespoons olive oil

1 small onion, finely chopped

2 carrots, finely chopped

1 stalk celery, finely chopped

1 small red bell pepper, seeds and ribs removed, finely chopped

1 teaspoon dried oregano

1 / 2 cup French green lentils, rinsed and drained

3 tablespoons bulghur wheat

1 1 / 2 quarts Wild Mushroom Stock

Coarse salt and freshly ground black pepper

• Place a large saucepan over medium heat, and add the oil. Add the onion, and cook until translucent, about 5 minutes, stirring occasionally. Stir in the carrots, celery, bell pepper, and oregano until combined. Stir in the lentils and bulghur wheat.
• Add the stock to the pot; cover, and simmer over low heat just until the lentils are tender, about 45 minutes. Remove from heat; season with salt and pepper. Serve hot.

S E R V E S 8 T O 1 0