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Lentil and Escarole Soup

Cookbook MarthaStewart

Category Name Soup

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Tablespoon(s) unsalted butter

1/2 Medium onion, finely

chopped

1 Small clove garlic, finely

chopped

1 Small carrot, coarsely

chopped

3/4 Cup(s) French green lentils

1 bay leaf

2 Each canned tomatoes,

drained, seeded,

and coarsely

chopped

1 1/2 Teaspoon(s) salt

1/8 Teaspoon(s) freshly ground

black pepper

2 Slice(s) Italian bread, cut

into 3/4-inch cubes

1/2 Head(s) escarole, cut

crosswise into

1-inch strips

2 Teaspoon(s) extra-virgin olive oil

Method

1. In a stockpot, melt butter over medium heat. Add onion, garlic, and carrot, and

sauté 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.

9/10/2003 6:58:41 PM Page 1 of 2 Lentil and Escarole Soup
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