Lentil and Escarole Soup

April 22, 2007

Lentil and Escarole Soup

Celery adds freshness to lentils. Adding an extra stalk, chopped very fine, towards the end brings out the flavor.

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 1/2 quarts water or vegetable broth
1 pound lentils, washed and picked over
3 stalks celery, roughly chopped
2 medium carrots, chopped
6 fresh plum tomatoes, roughly cut
Salt to taste
Freshly milled pepper
2 white potatoes, cut in 1/2 inch dice
2 small or 1 large head escarole
1 stalk celery, finely chopped
1/4 cup flat-leafed parsley minced
1 cup grated parmesan cheese

Heat oil in large soup pot. Cook onion over medium heat until it is translucent. As onion softens, add minced garlic.

When onion is soft, pour in water or stock. Add lentils. Bring soup to a boil, then lower heat to medium. Add celery, carrots and tomatoes. Season with salt to taste. Grate in pepper. Cover and simmer for about 30 minutes. Add potatoes and cook for 15 minutes. Lentils should be tender.

While soup is cooking, clean the escarole and shred or chop into bite size pieces. Add to the soup and cook for an additional 10 to 15 minutes along with finely chopped celery. Garnish with parsley.

Serve with freshly grated parmesan. Serves 6 – 8


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