Rating: 3.47 stars
43 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 1
  • 43 Ratings

This hearty and healthy soup is wonderful all winter long.

Martha Stewart Living, October 1994

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, heat oven to 425 degrees. Toast bread cubes on a baking sheet, turning occasionally until golden brown, about 7 minutes.

  • 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.

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Reviews

43 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 1