| 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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