| Measure | Ingredient |
|---|---|
| 1 tablespoon | Unsalted butter |
| ½ medium | Onion, finely chopped |
| 1 small | Clove garlic, finely chopped |
| 1 small | Carrot, coarsely chopped |
| ¼ cup | French green lentils |
| 1 | Bay leaf |
| 2 | Whole canned tomatoes, drained, seeded, and coarsely chopped |
| 1½ teaspoon | Salt |
| ⅛ teaspoon | Freshly ground pepper |
| 2 | Slices Italian bread, cut into 1/4-inch cubes |
| ½ | Head escarole, cut crosswise into 1 -inch strips |
| 2 teaspoons | 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. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
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