Lentil and Escarole Soup

This hearty and healthy soup is wonderful all winter long.

  • Servings: 4

Source: Martha Stewart Living, October 1994


  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 small carrot, coarsely chopped
  • 3/4 cup French green lentils
  • 1 bay leaf
  • 2 whole canned tomatoes, drained, seeded, and coarsely chopped
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 slices Italian bread, cut into 3/4-inch cubes
  • 1/2 escarole, cut crosswise into 1-inch strips
  • 2 teaspoons extra-virgin olive oil


  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 cups water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.

  2. Meanwhile, heat oven to 425 degrees. Toast bread cubes on a baking 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 four bowls topped with croutons and olive oil.

Cook's Notes

If you can't find French green lentils, substitute brown lentils.


Be the first to comment!