Best Lentil And Chicken Soup With Sweet Potatoes And Escarole Recipes
LENTIL AND ESCAROLE SOUP
The combination of legumes and bitter greens like escarole is common in southern Italy. Escarole is a bitter lettuce that looks a little bit like frisée but with wider, tougher leaves. It's high in vitamin A and a good source of iron and potassium. This recipe is adapted from one in "Cucina Rustica," by Evan Kleiman and Viana La Place. If you can't find escarole, you can substitute any hearty green.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course
Time 1h10m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the bouquet garni and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.
- Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Season to taste with salt and pepper. Remove the bouquet garni.
- Toast slices of country bread if desired and rub with a cut clove of garlic. Place a slice in each bowl, ladle in the soup and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 778 milligrams, Sugar 2 grams
CURRIED SWEET POTATO, LENTIL AND CHICKEN SOUP
Sweet potatoes and curry powder are a welcome addition to lentil soup-perfect for lunch or dinner.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.
- Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 20 mg, Fiber 5 g, Protein 13 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g
LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Provided by Anna Stockwell
Categories Soup/Stew Chicken Sweet Potato/Yam Lentil Celery Garlic Escarole Dill Lemon Juice Wheat/Gluten-Free Quick and Healthy Healthy Winter Dinner
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
- Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
- Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.
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