Lentil And Escarole Soup

Onion, garlic and carrot sauteed until soft. Tender vegetables are mixed with green lentils, chopped tomatoes, escarole, water and seasoned with bay leaf, salt and pepper. Served hot with Italian style croutons.

Ingredients -

1 tablespoon Unsalted Butter
1/2 medium Onion, finely chopped
1 small clove Garlic, finely chopped
1 small Carrot, coarsely chopped
3/4 cup French Green Lentils
1 Bay Leaf
2 cans Whole Tomatoes, drained, seeded, and coarsely chopped
1-1/2 teaspoons Salt
1/8 teaspoons Fresh Ground Black Pepper
5-1/2 cups water
2 slices Italian Bread, cut into 3/4-inch cubes
1/2 head Escarole, cut crosswise into 1-inch strips
2 teaspoons Extra-Virgin Olive Oil

Preparation:

1. Melt butter in stockpot.

2. Add finely chopped onion, garlic, and carrot to stockpot.

3. Saute over medium heat until tender, about 5 minutes.

4. Add French green lentils, bay leaf, chopped tomatoes, salt, pepper, and water.

5. Bring to a boil. Reduce heat to low and simmer 45 minutes.

6. Preheat oven to 400 F.

7. Place Italian bread cubes on baking sheet. Bake until golden brown, about 10 minutes.

8. Add escarole strips to lentil soup, and cook additional 5 minutes.

9. Serve hot in individual bowls.

10. Top with toasted croutons and a few drops of olive oil.

Lentil Soup Tip

Lentil Production

More than half of the production of lentils in the world, occurs in India. The largest exporter of lentils is Canada. Lentils are produced in most European countries, North America, Asia and North Africa.

Lentil Soup Tip

Fiber Content

Green lentils have nearly 3 times the amount of fiber than red lentils.

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