Vegetable Lentil Soup

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Vegetable Lentil Soup

 

2 medium sized carrots

2 medium sized celery stalks

1 medium sized onion

3/4 lb. small red potatoes

1 garlic clove

2 tablespoons olive or salad oil

1 (14 1/2 to 16 oz.) can Italian style stewed tomatoes

1 cup dry lentils

32 oz un-chicken broth

1 small head escarole (about 1 pound)

Breadsticks (optional; gf if necessary)

 

Dice carrots, celery, and onion: cut potatoes in 1/2 inch pieces, mince garlic.

 

In five quart Dutch oven, or large soup pot, over medium heat, in hot olive

or salad oil, cook carrots, celery and onion until tender, stirring

occasionally. Add garlic and cook, stirring, just until garlic begins to brown

 

Stir in stewed tomatoes with their liquid, dry lentils, broth, potatoes,

and 3 cups water. Stir with spoon to break up tomatoes. Over high heat,

bring to boiling. Reduce heat to low, cover and simmer 50 minutes.

 

While soup in simmering, thinly slice escarole. Just before serving stir

escarole into soup, cook stirring occasionally until escarole wilts.

 

Serve soup with breadsticks, if desired.

 

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of God's

eye --- the seeds of great faith live within us. "

 

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