Vegetarian, Low-Fat Lentil & Escarole Soup
11-Jun-2008

Vegetarian, Low-Fat Lentil & Escarole Soup


Ingredients

  • 1 olive oil
  • 1 onion, chopped
  • 1 celery rib, chopped
  • 1 carrot, chopped
  • 1 clove garlic, minced
  • 2 large tomato, peeled,seeded and chopped
  • 1/2 lb lentils, picked over and rinsed
  • salt
  • freshly ground black pepper
  • 1 head escarole, 1 pound
  • 1/2 cup freshly grated parmesan cheese

Directions

  • 1
    In a large pot, heat oil over medium heat.
  • 2
    Add onions, celery and carrots.
  • 3
    Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes.
  • 4
    Stir in garlic and cook for 1 minute.
  • 5
    Add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes longer.
  • 6
    Add lentils and 6 cups cold water to the pot.
  • 7
    Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes.
  • 8
    Season with salt and pepper.
  • 9
    Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips.
  • 10
    When the lentils are tender, stir in the escarole.
  • 11
    Return the soup to a simmer; cook until the escarole is tender, about 10 minutes.
  • 12
    Ladle into bowls, sprinkle with cheese and serve.


    • Content received from: Cook Globally, http://cookglobally.com