Lentil Bulgur Stew

This is a hearty stew that will satisfy; an aromatic blend of lentils and bulgur punctuated with chunky bite-sized veggies, for that toothy feel. Thick and rich, it qualifies as a stew.

4 stalks celery, chopped

2 large carrots, diced

1 onion diced

2 cloves garlic, minced

2 Tbsp fresh rosemary, minced

1 quart chicken broth (or veggie broth for vegetarian)

2 medium Yukon Gold potatoes, cut into 1-inch chunks

1/4 cup bulgur

1 can lentils, undrained (or 1 cup cooked lentils)

Sauté the celery, carrot and onion in a dash of olive oil in a soup pot until softened and slightly golden, about 8-10 minutes. Add the garlic and rosemary and cook another 2-3 minutes.

Add the broth and the remaining ingredients. Bring to a gentle boil. Reduce to a simmer and cook for about 20-30 minutes, or until the potatoes are soft.

Serves 4-6.

Cook's note: I used Turkish bulgur with toasted vermicelli I found in an international grocer. You could just use bulgur.

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