French Lentil Soup

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.

Bring 4 cups water to a boil. Place the dried mushrooms in a medium heatproof bowl; pour the boiling water over the mushrooms. Let stand until softened, about 20 minutes. Strain through a fine sieve into another bowl, reserving the liquid and mushrooms separately. Set aside.