• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lentil and Escarole Soup - Martha Stewart Living

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 tb Unsalted butter
  • 1/2 md Onion, finely chopped
  • 1 sm Clove garlic, finely chopped
  • 1 sm Carrot, coarsely chopped
  • 1/4 c French green lentils
  • 1 Bay leaf
  • 2 Whole canned tomatoes,
  • -drained, seeded, and
  • -coarsely chopped
  • 1 1/2 ts Salt
  • 1/8 ts Freshly ground pepper
  • 2 Slices Italian bread, cut
  • -into 1/4-inch cubes
  • 1/2 Head escarole, cut crosswise
  • -into 1 -inch strips
  • 2 ts Extra-virgin olive oil


1. In a stockpot, melt butter over medium heat. Add onion, garlic, and
carrot and saute until tender, about 5 minutes. Add lentils, bay leaf,
tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce heat,
and simmer until lentils are tender, about 40 minutes.

2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd sheet,
turning occasionally until golden brown, about 7 minutes.

3. Add escarole to soup and cook for 5 minutes more. Adjust seasonings and
serve in 4 bowls topped with croutons and olive oil.

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