Lentil and escarole soup - martha stewart living
4 Servings
Ingredients
| Quantity | 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 |
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 5½ 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> Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@...> on Feb 3, 1997.