LENTIL AND ESCAROLE SOUP
By Michele Scicolone. This is one of our family favorites. We serve this for dinner with some bruschetta or olive bread.
Provided by Raqstar
Categories Lentil
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 522.5, Fat 15.8, SaturatedFat 3.6, Cholesterol 14.4, Sodium 731.5, Carbohydrate 64.9, Fiber 26.4, Sugar 10.5, Protein 31.4
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