Lentil & Escarole Soup
Description
This comforting Lentil & Escarole Soup is a rustic Italian classic that warms the soul. Earthy brown lentils simmer slowly with a fragrant base of onions, carrots, celery, and garlic, creating a thick, satisfying broth. The addition of fresh escarole introduces a pleasant bitterness that cuts through the richness, while a generous sprinkle of Parmesan cheese adds a salty, umami finish. Its an excellent vegetarian meal packed with fiber and protein, making it ideal for chilly evenings or as a make-ahead lunch. Simple ingredients come together to create a dish that feels both nourishing and elegant.Ingredients
Directions
-
In a large pot, heat olive oil over medium heat.
-
Add chopped onion, celery, and carrots.
-
Cook, stirring frequently, until the vegetables are soft, about 8 to 10 minutes.
-
Stir in minced garlic and cook for 1 minute until fragrant.
-
Add chopped tomatoes, reduce the heat to low, and cook, stirring often, for 5 minutes.
-
Add rinsed lentils and 6 cups of cold water to the pot.
-
Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes.
-
Meanwhile, wash escarole leaves, stack them, and cut crosswise into 1/2-inch-wide strips.
-
When the lentils are tender, stir in the chopped escarole.
-
Return the soup to a simmer and cook until the escarole is tender, about 10 minutes.
-
Season with salt and freshly ground black pepper to taste.
-
Ladle into bowls, sprinkle with freshly grated Parmesan cheese, and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 323.1kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 6.1g31%
- Cholesterol 26.4mg9%
- Sodium 502.3mg21%
- Total Carbohydrate 36.0g12%
- Dietary Fiber 12.8g52%
- Sugars 5.4g
- Protein 20.2g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 4 days. The flavors often improve after a night in the fridge. Reheat gently on the stove, adding a splash of water if the soup has thickened too much.
Substitutions: If escarole is unavailable, you can substitute with kale, spinach, or Swiss chard. For a vegan version, omit the Parmesan cheese or use a vegan alternative.
Tips: Be sure to pick over the lentils before cooking to remove any small stones or debris. Brown or green lentils hold their shape well in soups; red lentils will break down and make a creamier texture.
Variations: Add a pinch of red pepper flakes for a bit of heat, or include a bay leaf while simmering for extra depth of flavor (remove before serving).
