LENTIL AND ESCAROLE SOUP

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Lentil and Escarole Soup image

This hearty and healthy soup is wonderful all winter long.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1 small clove garlic, finely chopped
1 small carrot, coarsely chopped
3/4 cup French green lentils
1 bay leaf
2 whole canned tomatoes, drained, seeded, and coarsely chopped
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 slices Italian bread, cut into 3/4-inch cubes
1/2 escarole, cut crosswise into 1-inch strips
2 teaspoons extra-virgin olive oil

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.

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