Lentil and Everything But the Kitchen Sink Soup
INGREDIENTS:
1 tb Unsalted butter
1/2 md Onion, finely chopped
1 sm Clove garlic, finely chopped
1 sm Carrot, coarsely chopped
1/4 c French green lentils
1 Bay leaf
2 Whole canned tomatoes,
-drained, seeded, and
-coarsely chopped
1 1/2 ts Salt
1/8 ts Freshly ground pepper
2 Slices Italian bread, cut
-into 1/4-inch cubes
1/2 Head escarole, cut crosswise
-into 1 -inch strips
2 ts Extra-virgin olive oil
1 tb Unsalted butter
1/2 md Onion, finely chopped
1 sm Clove garlic, finely chopped
1 sm Carrot, coarsely chopped
1/4 c French green lentils
1 Bay leaf
2 Whole canned tomatoes,
-drained, seeded, and
-coarsely chopped
1 1/2 ts Salt
1/8 ts Freshly ground pepper
2 Slices Italian bread, cut
-into 1/4-inch cubes
1/2 Head escarole, cut crosswise
-into 1 -inch strips
2 ts 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 C water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.
2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd 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 4 bowls topped with croutons and olive oil.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg
2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd 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 4 bowls topped with croutons and olive oil.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg