Vegetarian, Low-Fat Lentil & Escarole Soup

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  olive oil
• 1  onion, chopped
• 1  celery rib, chopped
• 1  carrot, chopped
• 1  clove garlic, minced
• 2  large tomatoes, peeled,seeded and chopped
• 1⁄2 lb lentils, picked over and rinsed
•  salt
•  freshly ground black pepper
• 1  head escarole, 1 pound
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. In a large pot, heat oil over medium heat.
2. Add onions, celery and carrots.
3. Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes.
4. Stir in garlic and cook for 1 minute.
5. Add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes longer.
6. Add lentils and 6 cups cold water to the pot.
7. Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes.
8. Season with salt and pepper.
9. Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips.
10. When the lentils are tender, stir in the escarole.
11. Return the soup to a simmer; cook until the escarole is tender, about 10 minutes.
12. Ladle into bowls, sprinkle with cheese and serve.