Recipe For Lentil Escarole Soup

Add the onion carrot celery and 1 2 teaspoon salt and cook until the vegetables are softened and lightly browned 10 to 15 minutes. Bring to a boil reduce heat and simmer until lentils are tender about 40 minutes. Add the lentils and simmer with the tomato mixture for a few minutes.

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Ladle into warmed soup plates and sprinkle with the cheese.

Recipe for lentil escarole soup. Reduce heat cover and simmer for 1 hour 1 1 4 hours until the lentils are soft. Salt and pepper to taste. Cook stirring often until the onion is tender.

Increase the heat to medium high add the broth water tomatoes lentil parmesan rind bay leaves and bring to a boil. Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or dutch oven. In a stockpot melt butter over medium heat.

Rinse well and stir into the saucepan. In a dutch oven or large pot over medium heat warm the oil until shimmering. Add the escarole salt and pepper and cook until the lentils are tender about 30 minutes longer.

Stir in escarole and cook for about 5 minutes until wilted. Add the stock and bring to a simmer over medium heat. Bring to a simmer and cook stirring until the tomatoes have cooked down slightly and smell fragrant five to 10 minutes.

Reduce the heat to low and cook uncovered until partially softened about 30 minutes. For the lentil and escarole soup. Add onion garlic and carrot and saute until tender about 5 minutes.

Add the onion and carrots. Yes that s a lot of oil for not a lot of vegetables. Add lentils bay leaf tomatoes salt pepper and 5 1 2 cups water.

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