Lentil & Escarole Soup

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.

Cooking Method: Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 323.1

Dietary: Gluten-free, Vegetarian

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

1 tablespoons Olive oil
1 onion Chopped
1 rib Celery -- chopped
1 carrot Chopped
1 clove Garlic -- minced
2 large Tomatoes -- peeled
Seeded and chopped
1/2 lbs Lentils -- picked over
And rinsed
1/4 cups
Salt & freshly ground black pepper -- to taste
1 large Head escarole
Pound
1/2 cups Freshly grated parmesan cheese
Ounce

Directions

1
In a large pot, heat olive oil over medium heat.
2
Add chopped onion, celery, and carrots.
3
Cook, stirring frequently, until the vegetables are soft, about 8 to 10 minutes.
4
Stir in minced garlic and cook for 1 minute until fragrant.
5
Add chopped tomatoes, reduce the heat to low, and cook, stirring often, for 5 minutes.
6
Add rinsed lentils and 6 cups of cold water to the pot.
7
Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes.
8
Meanwhile, wash escarole leaves, stack them, and cut crosswise into 1/2-inch-wide strips.
9
When the lentils are tender, stir in the chopped escarole.
10
Return the soup to a simmer and cook until the escarole is tender, about 10 minutes.
11
Season with salt and freshly ground black pepper to taste.
12
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).

Keywords: lentil soup, escarole, italian soup, vegetarian, comfort food, hearty, parmesan, healthy, winter soup, meal prep, plant based, protein rich

Read it online: https://www.chefs-mate.com/recipe/lentil-escarole-soup/