Name: Lentil & Escarole Soup (Cook's Illustrated)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 serving(s)
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 1/2 ounce) 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)

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Recipe by Twiggyann

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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:
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Nutrition Information

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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 1/2 ounce) 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

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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review by Marie

2/1/2010

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.
photo by Twiggyann

1/30/2010
creation by Twiggyann

1/11/2010

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.