Lentil & escarole soup - martha stewart liv

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>

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