Lentil And Escarole Soup

[Guest guest]

* Exported from MasterCook *

 

Lentil And Escarole Soup

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 54

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 medium chopped onion -- (6 to 8 ounces),

1 stalk celery -- chopped

4 ounces chopped carrots -- (about 2 small)

2 cloves garlic -- finely chopped

2 large tomatoes -- about 8 ounces each

peeled and seeded and chopped

1 1/4 cups lentils -- rinsed

and picked over

3 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

3 cups water

Salt and freshly ground black pepper -- to taste

1 large escarole head -- about 1 1/4 pounds

washed and drained and coarsely chopped

 

MAKES 4 SERVINGS

 

Mild, sweet-tasting lentils are cleverly paired with aggressive,

bitter-tasting greens in countless dishes throughout the

Mediterranean. This particular soup is my family's favorite way to enjoy

escarole - in fact, it is the only way for my children, who otherwise won't

touch the rather churlish, yet ever so healthy green.

 

In a medium stockpot, heat the oil over medium-low heat. Add the onion,

celery, carrots, and garlic. Cook, stirring often, until the vegetables

are softened, about 10 minutes. Add the tomatoes and cook, stirring often,

for 5 minutes.

 

Add the lentils, broth, water, salt, and pepper; bring to a boil over high

heat. Reduce the heat and simmer gently, partially covered, until the

lentils are tender but not falling apart, about 45 minutes. Add the

escarole, stirring well to combine. Bring to a brisk simmer over

medium-high heat. Reduce the heat and simmer gently, uncovered, until the

escarole is tender, about 10 minutes, stirring occasionally. Serve hot.

 

Advance Preparation: The soup can be held, covered, over very low heat for

one hour before serving. The soup can be stored, covered, in the

refrigerator for two days. Reheat over low heat. In either instance, if

it becomes too thickened, add more broth or water.

 

Per Serving: Calories 386 , Protein 30 g, Total Fat 8 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 54 g, Dietary Fiber 27 g, Sodium 454 mg

 

- - - - - - - - - - - - - - - - - -