Best Lentil And Escarole Soup Recipes

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE

Steps:

• Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
• Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
• Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

LENTIL AND ESCAROLE SOUP

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.

LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE

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.

LENTIL AND ESCAROLE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Add onion, garlic, and carrot, and saute until tender, about 5 minutes. Add lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 cups water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.
• Meanwhile, heat oven to 425 degrees. Toast bread cubes on a baking sheet, turning occasionally until golden brown, about 7 minutes.
• Add escarole to soup, and cook for 5 minutes more. Adjust seasonings, and serve in four bowls topped with croutons and olive oil.

LENTIL AND ESCAROLE SOUP

Steps:

• In a large saucepan over medium heat, cook the onion, celery and carrots in the olive oil, stirring frequently, until golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, bring to a simmer, and cook, uncovered, for 10 minutes to reduce the liquid.
• Pick over the lentils, discarding any stones or misshapen lentils. Rinse well and stir into the saucepan. Stir well; add the stock, and bring to a simmer over medium heat. Reduce the heat to low and cook, uncovered, until partially softened, about 30 minutes. Add the escarole, salt, and pepper and cook until the lentils are tender, about 30 minutes longer.
• Ladle into warmed soup plates and sprinkle with the cheese. Serve immediately.

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE

Steps:

• - Simmer lentils, water, broth, bay leaf, and half of garlic in a 4 qt pot, uncovered, 12 min - Meanwhile, heat oil in a wide heavy 5 - 6 qt pot over med-high heat until it shimmers. Brown sausages, about 7 min. Transfer sausage with slotted spoon to a bowl. - Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 tsp of salt, and 1/2 tsp of pepper, stirring occationally until softened, about 5 min. Stir in tomato paste and cook, stirring, 2 min. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 - 5 minutes. - Stir in escarole and cook until tender, about 3 min - Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

LENTIL AND ESCAROLE SOUP

Steps:

• 1. 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. 2. 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. 3. 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.

LENTIL SOUP WITH SAUSAGE AND ESCAROLE

Steps:

• Rinse lentils, then simmer with water, broth, bay leaf, and half of garlic in large Dutch oven, uncovered, for 12 minutes. In saute pan, brown sausage, about 5 minutes, then add to the lentils and broth in the Dutch oven (after the 12 minutes). Keep at very low simmer. In same skillet, add the carrots, parsnips, and celery and saute until softened, about 5 minutes. Add onion and remaining garlic and saute for another 3 minutes. Stir in tomato paste and cook another 2 minutes. Add this mixture to the broth in the Dutch oven. Continue on low simmer for 5 minutes. Adjust seasoning. When ready to serve, remove bay leaf, add escarole, and mix thoroughly. Adjust consistency of soup using additional chicken broth if desired. Heat to desired temperature if necessary. Serve with grated Parmiggiano.

LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE

Steps:

• Preparation 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.