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1 onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 clove garlic, minced
2 large tomatoes, peeled, seeded and chopped
8 oz. brown lentils, picked over and rinsed (1 1/4 cups)
6 cups water
1/2 teaspoon salt, or to taste
freshly ground pepper to taste
1 large head escarole, (1 lb.)
1./2 cup freshly grated Parmesan cheese
Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, celery, and carrot. Cook, stirring frequently, until the vegetables are soft, 8-10 minutes. Stir in garlic and cook for 1 minute. Add tomatoes, reduce the heat to low and cook, stirring often for 5 minutes more. Add lentils and water to the pot.
Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes.
Season with salt and pepper.
Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2" wide strips. When the lentils are tender, stir in the escarole. Return the soup to a simmer; cook until the escarole is tender, about 10 minutes. Ladle into bowls, sprinkle with Parmesan and serve.
Makes 7 servings
Nutritional information per serving (1 cup): cal 181, fat 4g, chol 4mg, carb 27g,
protein 12g, fiber 11g, sodium 264mg
Exchanges per serving: 1 starch, 2 vegetable,1 very lean meat
