Lentil & Escarole Soup (Cook's Illustrated)

Lentil & Escarole Soup (Cook's Illustrated) created by Twiggyann

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:
1hr 25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Twiggyann
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@Twiggyann
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"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."

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  1. Marie
    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.
  2. Twiggyann
    Lentil & Escarole Soup (Cook's Illustrated) Created by Twiggyann
  3. Twiggyann
    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.
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