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Lentil & Escarole Soup

beans & legumes, soups & stews

1 tablespoon olive oil
1 onion; chopped
1 rib celery; chopped
1 carrot; chopped
1 clove garlic; minced
2 large tomatoes; peeled
--seeded and chopped
1/2 pound lentils; picked over
--and rinsed
--1 1/4 cups
salt & freshly ground black pepper; to taste
1 large head escarole
--1 pound
1/2 cup freshly grated parmesan cheese
--1 ounce

1. In a large pot, heat oil over medium heat. Add onions, celery and carrots. Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes. Stir in garlic and cook for 1 minute. Add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes longer.

2. Add lentils and 6 cups cold water to the pot. Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes. Season with salt and pepper.

3. Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips. When the lentils are tender, stir in the escarole. Return the soup to a simmer; cook until the escarole is tender, about 10 minutes. Ladle into bowls, sprinkle with cheese and serve.

Makes about 7 cups, for 4 servings.

315 calories per serving: 21 grams protein, 8 grams fat (3 grams saturated fat), 42 grams carbohydrate: 375 mg sodium; 10 mg cholesterol; 9 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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