Lentil & Escarole Soup (Cook's Illustrated) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This was yummy! I wanted to try something new and decided on this and was glad I did. Cook's Illustrated/America's Test Kitchen seldom ever lets me down. I served this over large croutons I made from stale bread I had in the freezer by cutting it into large cubes and toasting/drying it out in the oven. Ingredients:
1/4 cup olive oil |
1 medium carrot, diced |
1 medium onion, finely diced |
1 celery, finely diced |
6 garlic cloves, thinly sliced |
2 tablespoons chopped parsley |
4 cups low sodium chicken broth |
3 cups water |
1 (14 1/2 ounce) can small diced tomatoes |
8 ounces brown lentils |
1 parmesan cheese, rind (about 2 inches by 4 inches) |
2 bay leaves |
1 head escarole, cut into 1/2 inch wide strips (about 8 ounces) |
salt |
pepper |
parmesan cheese (to garnish) |
Directions:
1. Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
2. Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced - about 15 -20 minutes, stirring occasionally.
3. Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
4. Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
5. Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
6. Garnish with a drizzle of olive oil and grated Parmesan cheese.
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