Hearty Lentil & Escarole Soup

Warm your soul with a bowl of this rich and nutritious lentil soup. Bursting with flavors of garlic, vegetables, and savory Parmesan, this hearty soup is simmered to perfection and finished with a touch of olive oil and grated Parmesan for a comforting meal.

Ingredients

For Soup
1/4	cup olive oil
1	medium carrot, diced
1	medium onion, finely diced
1	celery, finely diced
6	garlic cloves, thinly sliced
2	tablespoons chopped parsley
4	cups low sodium chicken broth
3	cups water
1	(14 ½ ounce) can (14 ½ ounce) can small diced tomatoes
8	ounces brown lentils
1	parmesan cheese rind (about 2 inches by 4 inches)
2	bay leaves
1	head escarole, cut into 1/2-inch wide strips (about 8 ounces)
	salt
	pepper
	parmesan cheese (to garnish)

Instructions

• For Soup

  1. Heat the olive oil in a 6-quart heavy saucepan or Dutch oven over medium heat until it starts to shimmer.
  2. Add the diced onion, garlic, carrot, celery, parsley, and a pinch of salt. Cook until the vegetables are softened and reduced, about 15-20 minutes, stirring occasionally.
  3. Increase the heat to medium-high, add the chicken broth, water, diced tomatoes, lentils, Parmesan rind, and bay leaves. Bring to a gentle boil.
  4. Reduce the heat, cover, and simmer for 1 to 1 1/4 hours, or until the lentils are tender.
  5. Stir in the escarole and cook for about 5 minutes until wilted. Season with salt and pepper to taste.
  6. Garnish each serving with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.

Aug 17, 2024