Lentil & Escarole Soup (Cook's Illustrated)

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.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 1  medium carrot, diced
• 1  medium onion, finely diced
• 1  celery, finely diced
• 6  garlic cloves, thinly sliced
• 2  tablespoons  chopped parsley
• 4  cups low sodium chicken broth
• 3  cups water
• 1 (14 1/2ounce) can  small diced tomatoes
• 8  ounces 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)
•  salt
•  pepper
•  parmesan cheese (to garnish)

Directions

1. Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
2. 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.
3. Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
4. Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
5. Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
6. Garnish with a drizzle of olive oil and grated Parmesan cheese.