Lentil & Escarole Soup (Cook'S Illustrated) Recipe

Name: Lentil & Escarole Soup (Cook'S Illustrated)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
2
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.
3
Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
4
Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
5
Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
6
Garnish with a drizzle of olive oil and grated Parmesan cheese.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1 medium carrot, diced, 1 medium onion, finely diced, 1 celery, finely diced, and more.

Yes, Lentil & Escarole Soup (Cook'S Illustrated) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil & Escarole Soup (Cook'S Illustrated)

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