Lentil and Escarole Soup

By amaliana

Ingredients

• 1 pkg. 16 oz.) lentils
• 1 small head escarole
• 4 tbs. olive oil(divided)
• 1 onion (chopped)
• 2 carrots(chopped)
• 2 ribs celery (diced)
• 3 cloves garlic (finely chopped)
• 1 tsp. dried Italian seasoning
• 8 cups water
• 1 can (14 1/2 oz.) diced tomatoes
• 1 tsp salt
• 1/4 tsp pepper
• chopped fresh parsley

Details

Servings 12

Preparation

Step 1

Pick over and rinse lentils. Trim escarole and chop it up(you'll get about 9 cups; rinse it well. Heat 2 Tbs. olive oil in a large pot over medium heat. Add onion, 2 carrots, 2 ribs celery, 3 cloves garlic and 1 tsp. dried Italian seasoning; cook, stirring , until softened, about 10 minutes. Add 8 cups water, the chopped escarole, lentils, 1 can diced tomatoes(don't drain), 1 tsp salt and 1/4 tsp. pepper. Bring to a boil ;reduce heat to medium-low. Cover pot and cook until lentils and vegetables are tender, 30-40 minutes. Stir in 2 Tbs. olive oil. Just before you serve the soup, sprinkle with chopped fresh parsley.