Lentil Escarole Soup
Submitted by Rachel
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| prep time: 10 minutes active, about 1hr t | cooking time: 1 hr. | makes 4 servings |
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I found this recipe on Martha Stewart's website and made it into a delicious and healthy vegan soup with very minor adjustment. This soup is inexpensive to make, full of fiber and protein and gets even better after a day or two. . . and the best part is, the active prep time is only about 10 minutes. You can serve the soup with freshly-made croutons if you like. Yummy!
I especially love to make this in the colder months to keep winter pounds and colds away; it's low in fat and calories (about 3g fat and 181 cal per serving), but packs a nutritional punch with approximately 13 grams of fiber and 12 grams of protein per serving, plus 92% of the day's vitamin A, 48% of folate, 24% of iron, 22% of vitamin C and copper, 21% of phosphorus, 17% of B-6 and a slew of other vitamins and minerals. |
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Equipment:
1 medium-sized pot
measuring cups & spoons
a knife
Ingredients
1 tbs. + 2 tsp. olive oil
1/2 medium onion, finely chopped
1 small garlic clove, finely chopped
1 small carrots, coarsely chopped
3/4c French green lentils
1 bay leaf
*2 whole canned tomatoes, drained, seeded and coarsely chopped
1 1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 head escarols, cut crosswise into 1-inch strips
5 1/2 c water
*that's two whole tomatoes, from a can . . . NOT two whole cans of tomatoes :)
Directions
1. In a stockpot, heat 1 tbs. of the olive oil over medium heat. Add onion, garlic, and carrot, and sauté until tender, about 5 minutes. Add lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 cups water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.
3. Add escarole to soup, and cook for 5 minutes more. Adjust seasonings, and serve in four bowls topped with croutons (if using) and remaining olive oil.
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Reviews (add your own)
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| Devil's Lunchbox wrote on Monday January 22nd, 2007 01:31 PM |
 three and a half soybeans |
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This was really good, and really easy. Plus I was thrilled to be introduced to escarole. |
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