Lentil and Escarole Soup

Escarole is a leafy green, kind of like lettuce. You could use most any kind of green here. Spinach and kale would also be good. The smaller the lentil, the faster it cooks, so you have to watch the pot. We used green lentils, which cook faster than brown. We like lentils because they are lower-carb than rice and high in protein. The dish tastes light and fresh like Spring, but is very filling and satisfying.



1/4 c. extra virgin olive oil
1 carrot, diced
1 rib celery, diced
1 onion, diced
6 cloves garlic, diced
2 Tbs. minced parsley
1 - 14.5oz can diced tomato
8 oz. brown/green lentils
4 cups chicken stock
2 bay leaves
1 Tbs. beef bouillon
1 head escarole, cut into 1/2 in pieces

Saute celery, onion, carrot, garlic, parsley in the olive oil in a stock pot over medium heat for 15-20 minutes until very soft and fragrant. Increase temp to medium-high and add can tomatoes, lentils, chicken broth, 3 cups water, bay leaves, beef bouillon and bring to a boil. Reduce heat to low, cover, and simmer until lentils are soft, 30 minutes to an hour depending on the kind of lentils you use. Stir in the escarole until wilted, about 5 minutes. Season with salt and pepper and serve.