Side Pannel
Lentil and Escarole Soup - Martha Stewart Living
Lentil and Escarole Soup - Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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