Lentil and escarole soup Recipe

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Lentil and escarole soup

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Categories:	Entrees, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

1	tbsp	Unsalted butter
1/2	med	Onion, finely chopped
1	small	Clove garlic, finely chopped
1	small	Carrot, coarsely chopped
1/4	cup	French green lentils
1		Bay leaf
2		Whole canned tomatoes
		-drained, seeded, and
		-coarsely chopped
1 1/2	tsp	Salt
1/8	tsp	Freshly ground pepper
2		Slices Italian bread, cut
		-into ?inch cubes
1/2		Head escarole, cut crosswise
		-into 1 -inch strips
2	tsp	Extra-virgin olive oil

Procedures:

1	In a stockpot, melt butter over medium heat.
2	Add onion, garlic, and carrot and saute until tender, about 5 minutes.
3	Add lentils, bay leaf, tomatoes, salt, pepper, and 5 ?c water.
4	Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.
5	Meanwhile, heat oven to 425°F.
6	Toast bread cubes on a bakingd sheet, turning occasionally until golden brown, about 7 minutes.
7	Add escarole to soup and cook for 5 minutes more.
8	Adjust seasonings and serve in 4 bowls topped with croutons and olive oil.
9	martha stewart living/october/94 scanned & edited by di pahl &