Lentil & Escarole Soup

Lentil & Escarole Soup

Lentil Soup Image

(Makes 6 servings)


4 strips bacon, diced
1 small onion, diced
2 garlic cloves, diced
4 carrots, diced
1 leek stem, diced
2 tablespoons tomato paste
3 cups dried lentils
1 quart chicken stock
1 quart brown beef stock
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
2 teaspoons virgin olive oil
1 head escarole, washed and diced
   juice of 1 lemon
1 sprig thyme
1 tablespoon Italian parsley, diced


In a large stockpot, cook the bacon over low heat until it begins to crisp. Add the onion and garlic, and continue cooking until they become translucent. Add the carrots and leek, and continue cooking 8 to 12 minutes over medium heat.

Add the tomato paste and simmer 6 minutes, stirring occasionally to make sure the tomato paste does not burn.

Add the lentils, stock, salt, pepper, and bay leaf, and simmer about 40 minutes until the lentils are tender.

Heat 1 teaspoon of the olive oil in a large skillet and sauté the escarole. Add the escarole to the soup and continue simmering 6 to 8 minutes.

Finish with the lemon juice and the remaining teaspoon of olive oil. Garnish with the thyme and chopped parsley.

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