LENTIL AND ESCAROLE SOUP
This hearty and healthy soup is wonderful all winter long.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- 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 cups water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.
- Meanwhile, heat oven to 425 degrees. Toast bread cubes on a baking sheet, turning occasionally until golden brown, about 7 minutes.
- Add escarole to soup, and cook for 5 minutes more. Adjust seasonings, and serve in four bowls topped with croutons and olive oil.
LENTIL AND ESCAROLE SOUP
By Michele Scicolone. This is one of our family favorites. We serve this for dinner with some bruschetta or olive bread.
Provided by Raqstar
Categories Lentil
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, cook the onion, celery and carrots in the olive oil, stirring frequently, until golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, bring to a simmer, and cook, uncovered, for 10 minutes to reduce the liquid.
- Pick over the lentils, discarding any stones or misshapen lentils. Rinse well and stir into the saucepan. Stir well; add the stock, and bring to a simmer over medium heat. Reduce the heat to low and cook, uncovered, until partially softened, about 30 minutes. Add the escarole, salt, and pepper and cook until the lentils are tender, about 30 minutes longer.
- Ladle into warmed soup plates and sprinkle with the cheese. Serve immediately.
Nutrition Facts : Calories 522.5, Fat 15.8, SaturatedFat 3.6, Cholesterol 14.4, Sodium 731.5, Carbohydrate 64.9, Fiber 26.4, Sugar 10.5, Protein 31.4
LENTIL & ESCAROLE SOUP (COOK'S ILLUSTRATED)
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.
Provided by Twiggyann
Categories Clear Soup
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
- 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.
- Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
- Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
- Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
- Garnish with a drizzle of olive oil and grated Parmesan cheese.
SLOW-COOKER MEDITERRANEAN LENTIL SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Provided by Anna Stockwell
Categories Soup/Stew Chicken Sweet Potato/Yam Lentil Celery Garlic Escarole Dill Lemon Juice Wheat/Gluten-Free Quick and Healthy Healthy Winter Dinner
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
- Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
- Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.
LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE
Provided by Maggie Ruggiero
Categories Soup/Stew Vegetable Quick & Easy Father's Day Dinner Meat Sausage Lentil Fall Escarole Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 14
Steps:
- Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
- Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
- Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
More about "lentil and escarole soup recipes"
LENTIL AND ESCAROLE SOUP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category SidesCuisine ItalianTotal Time 1 hr 25 mins
- In a Dutch oven or large pot over medium heat, warm the oil until shimmering. Add the onion, carrot, celery, and 1/2 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes. [Editor’s Note: Yes, that’s a lot of oil for not a lot of vegetables. We’re asking you to take a leap of faith here. The generous amount of oil lends the finished soup an unmistakable richness that we suspect you’ll appreciate.]
- Stir in the garlic and parsley and cook until fragrant, about 30 seconds. Stir in the broth or stock, water, lentils, tomatoes and their juice, Parmigiano rind, if using, and bay leaves and bring to simmer. Reduce the heat to medium-low and cover, leaving the lid slightly ajar. Simmer until the lentils are tender, 25 to 30 minutes if using brown lentils and about 1 hour if using Umbrian lentils.
- Remove and discard the Parmigiano rind, if using, as well as the bay leaves. Stir in the escarole, a handful at a time, and cook until wilted, about 5 minutes or so. If you prefer a brothier consistency to your soup, add more hot broth as desired. Season with salt and pepper to taste.
- Ladle the soup into bowls and drizzle with extra oil, if desired. Pass the grated Parmigiano-Reggiano on the side.
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