Lentil and Escarole Soup

Name: Lentil and Escarole Soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6-8 serving(s)
Ingredients: 1 yellow onion, chopped; 2 celery ribs, chopped; 2 small carrots, peeled and chopped; 1/4 cup olive oil; 2 garlic cloves, chopped; 2 cups peeled peeled seeded and chopped tomatoes with juice (fresh or canned); 2 1/4 cups green lentils (1 lb); 8 cups chicken stock, 64 fl.ozs. or 8 cups meat stock, 64 fl oz; 1 small escarole, chopped; salt & freshly ground black pepper; 1/2 cup grated parmigiano-reggiano cheese or 1/2 cup pecorino romano cheese

Submitted by Raqstar

"By Michele Scicolone. This is one of our family favorites. We serve this for dinner with some bruschetta or olive bread."

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Ready In:: 1hr 35mins
Ingredients:: 11
Serves:: 6-8

ingredients

1 yellow onion, chopped
2 celery ribs, chopped
2 small carrots, peeled and chopped
¹⁄₄ cup olive oil
2 garlic cloves, chopped
2 cups peeled peeled seeded and chopped tomatoes with juice (fresh or canned)
2 ¹⁄₄ cups green lentils (1 lb)
8 cups chicken stock, 64 fl.ozs. or 8 cups meat stock, 64 fl oz
1 small escarole, chopped
salt & freshly ground black pepper
¹⁄₂ cup grated parmigiano-reggiano cheese or 1/2 cup pecorino romano cheese

directions

In a large saucepan over medium heat, cook the onion, celery and carrots in the olive oil, stirring frequently, until golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, bring to a simmer, and cook, uncovered, for 10 minutes to reduce the liquid.
Pick over the lentils, discarding any stones or misshapen lentils. Rinse well and stir into the saucepan. Stir well; add the stock, and bring to a simmer over medium heat. Reduce the heat to low and cook, uncovered, until partially softened, about 30 minutes. Add the escarole, salt, and pepper and cook until the lentils are tender, about 30 minutes longer.
Ladle into warmed soup plates and sprinkle with the cheese. Serve immediately.

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Reviews

This is very, very tasty and a nice change from my usual soups (veggie, chicken or chili). Rich flavor and I really like the escarole (I've had it but never cooked with it before). Thank you for sharing this great recipe :)

laurenlikesfood
I got what I thought was escarole from my CSA share. I searched for a recipe and decided on this soup. When I gathered the ingredients, I realized I had endive, not escarole. Oh well. They are close so I went ahead. Then I realized I was short of French lentils so I decided to make a 1/2 recipe. I wish I hadn't had to do that. This soup is so full of flavor! I think it is the touch of tomatoes. The tomato flavor is there but doesn't predominate. I threw in 2 links of mild Italian sausage cut into chunks because I had them to use up. The soup really didn't need it. I also threw in a parmigiano cheese rind and didn't sprinkle with cheese when served. I cook for one so most of the soup went into the freezer. I just finished a container of soup for lunch and thought I would review it. I'm keeping this recipe! Maybe next time I'll have escarole. LOL

Caddy Lady
Great receipe to try. My mother in law really liked this one alot! I've been trying alot of recipe alot and this one was really good. If you like Escarole then you will love this one. Go ahead and give it a try

LucyGoosey