Lentil and escarole soup - martha stewart living

4 Servings

Ingredients

QuantityIngredient
1tablespoonUnsalted butter
½mediumOnion, finely chopped
1smallClove garlic, finely chopped
1smallCarrot, coarsely chopped
¼cupFrench green lentils
1Bay leaf
2Whole canned tomatoes, drained, seeded, and coarsely chopped
teaspoonSalt
teaspoonFreshly ground pepper
2Slices Italian bread, cut into 1/4-inch cubes
½Head escarole, cut crosswise into 1 -inch strips
2teaspoonsExtra-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.