| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | French | Soup/stews, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | tb | Unsalted butter |
| 1/2 | md | Onion, finely chopped |
| 1 | sm | Clove garlic, finely chopped |
| 1 | sm | Carrot, coarsely chopped |
| 1/4 | c | French green lentils |
| 1 | Bay leaf | |
| 2 | Whole canned tomatoes, drained, seeded, and coarsely chopped | |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
| 2 | Slices Italian bread, cut into 1/4-inch cubes | |
| 1/2 | Head escarole, cut crosswise into 1 -inch strips | |
| 2 | ts | Extra-virgin olive oil |
INSTRUCTIONS
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 5 1/2 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> Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.
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