Vegetarian, Low-fat Lentil & Escarole Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 olive oil
• 1 onion, chopped
• 1 celery rib, chopped
• 1 carrot, chopped
• 1 clove garlic, minced
• 2 large tomatoes, peeled,seeded and chopped
• 1/2 lb lentils, picked over and rinsed
• salt
• freshly ground black pepper
• 1 head escarole, 1 pound
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 in a large pot, heat oil over medium heat.
• 2 add onions, celery and carrots.
• 3 cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes.
• 4 stir in garlic and cook for 1 minute.
• 5 add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes longer.
• 6 add lentils and 6 cups cold water to the pot.
• 7 bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes.
• 8 season with salt and pepper.
• 9 meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips.
• 10 when the lentils are tender, stir in the escarole.
• 11 return the soup to a simmer; cook until the escarole is tender, about 10 minutes.
• 12 ladle into bowls, sprinkle with cheese and serve.