Prep 10 mins
Cook 1 hr 15 mins
This was yummy! I wanted to try something new and decided on this and was glad I did. Cook's Illustrated/America's Test Kitchen seldom ever lets me down. I served this over large croutons I made from stale bread I had in the freezer by cutting it into large cubes and toasting/drying it out in the oven.
- 59.14 ml olive oil
- 1 medium carrot, diced
- 1 medium onion, finely diced
- 1 celery, finely diced
- 6 garlic cloves, thinly sliced
- 29.58 ml chopped parsley
- 946.36 ml low sodium chicken broth
- 709.77 ml water
- 411.06 g cansmall diced tomatoes
- 226.79 g brown lentils
- 1 parmesan cheese, rind (about 2 inches by 4 inches)
- 2 bay leaves
- 1 head escarole, cut into 1/2 inch wide strips (about 8 ounces)
- parmesan cheese (to garnish)
- Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
- Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
- Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
- Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
- Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
- Garnish with a drizzle of olive oil and grated Parmesan cheese.
Excellent soup! The only change I made was to add some scrambled Italian sausage and left out the tomatoes. Adding the escarole was new to me and a great idea. Will definitely use this recipe again. Thanks for sharing.