Lenticchie In Vellutata Con Crostini E Scarola

1. 1

   Instructions

2. 2

   Heat oven to 325u00b0.

3. 3

   In a medium saucepan, heat 1 1/2 tablespoons oil over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. Add lentils and stir to combine. Add 2 1/2 cups broth and 1 cup water; bring to a simmer, then reduce to a very gentle simmer and cook until lentils are tender, 35 to 40 minutes.

4. 4

   Meanwhile, spread bread in a single layer on a baking sheet. Bake until croutons are dry and lightly golden, 12 to 15 minutes. Remove from oven and cool on a wire rack.

5. 5

   In a large skillet, heat remaining 1 1/2 tablespoons oil over medium heat. Add escarole and generous pinch salt; cook, stirring frequently, until wilted and tender, about 3 minutes.

6. 6

   In a blender, carefully puree lentil mixture with remaining 1 1/2 cups broth in batches. Return puree to pot and gently heat to warm through. Adjust seasoning. Add water to thin soup to your liking, if desired.

7. 7

   Ladle soup into bowls, top with escarole and croutons, drizzle with oil and sprinkle with a little salt.

* Per serving · 4 servings · Values may vary.