Lentil & Escarole Soup - Martha Stewart Liv Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Unsalted butter,
1/2 medium: Onion, finely chopped
1 small: Clove garlic, finely chopped
1 small: Carrot, coarsely chopped
1/4 cup: French green lentils,
1: Bay leaf,
2: Whole canned tomatoes, drained, seeded, and coarsely chopped
1 1/2 tsp: Salt,
1/8 tsp: Freshly ground pepper,
2 Slices: Italian bread, cut into 1/4-inch cubes
1/2 Head: escarole, cut crosswise into 1 -inch strips
2 tsp: Extra-virgin olive oil,
Directions:
1. 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 C water. Bring to a boil, reduce
heat, and simmer until lentils are tender, about 40 minutes.
2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd
sheet, turning occasionally until golden brown, about 7 minutes.
3. Add escarole to soup and cook for 5 minutes more. Adjust
seasonings and serve in 4 bowls topped with croutons and olive oil.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
carrot and saute until tender, about 5 minutes. Add lentils, bay leaf,
tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce
heat, and simmer until lentils are tender, about 40 minutes.
2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd
sheet, turning occasionally until golden brown, about 7 minutes.
3. Add escarole to soup and cook for 5 minutes more. Adjust
seasonings and serve in 4 bowls topped with croutons and olive oil.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp