Lentil & Escarole Soup
Serving Size : 4
Ingredients for prepare Lentil & Escarole Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | tablespoon | olive oil |
| 1 | | onion - chopped |
| 1 | rib | celery - chopped |
| 1 | | carrot - chopped |
| 1 | clove | garlic - minced |
| 2 | large | tomatoes - peeled |
seeded and chopped
lentil & escarole soup |
| 1/2 | pound | lentils - picked over |
and rinsed
1 1/4 cups
salt & freshly ground black pepper to taste
lentil & escarole soup |
| 1 | large head | escarole |
1 pound
lentil & escarole soup |
| 1/2 | cup | freshly grated parmesan cheese |
recipe Lentil & Escarole Soup
1. In a large pot, heat oil over medium heat. Add onions,
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celery and carrots. Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes. Stir
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in garlic and cook for 1 minute. Add tomatoes, reduce the heat
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to low and cook, stirring often, for 5 minutes longer. 2. Add lentils and 6 cups cold
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water to the pot. Bring to a simmer and cook, partially covered, until the lentils
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are tender, about 45 minutes. Season with salt and pepper. 3. Meanwhile, wash escarole leaves, stack and cut crosswise into
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1/2-inch-wide strips. When the lentils are tender, stir in the escarole. Return the soup
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to a simmer; cook until the escarole is tender, about 10 minutes. Ladle into bowls, sprinkle with cheese and serve.
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Makes about 7 cups, for 4 servings. 315 calories per serving: 21 grams protein, 8 grams fat (3 grams
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saturated fat), 42 grams carbohydrate: 375 mg sodium; 10 mg cholesterol; 9 grams fiber.
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Busted by: Gail Shermeyer
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